Christmas ice cream and lemon ice cream recipes

Ingredients

• 4 hen egg yolks, preferably British Lion, Laid in Britain or pasteurised
• 100g golden caster sugar
• 1 tsp cornflour, optional
• 300ml double cream
• 300ml full-fat milk
• Finely grated zest of 3 washed lemons

Method

1. Whisk the egg yolks and sugar until pale and thick. Whisk in the cornflour, if using.
2. Put the cream, milk and lemon zest into a saucepan. Heat until just below boiling, then pour slowly onto the egg mixture, whisking continuously.
3. Strain into a clean pan and cook over a low heat, stirring constantly, until the custard thickens and coats the back of a spoon. For a measured safety check, use a clean thermometer and hold at 70°C for 2 minutes, without boiling.
4. Take off the heat. Cool the custard quickly in a shallow container set in iced water, stirring with a clean spoon. Add the citrus juice and additions for your chosen version once cooled.
5. Cover and refrigerate within 1–2 hours. Chill thoroughly, preferably overnight.
6. Transfer to a freezer-proof container. Whisk once an hour for the first 3 hours to break up ice crystals, returning it promptly to the freezer each time. Then freeze until firm. Alternatively, follow your ice-cream maker’s instructions.
7. Take out about 10 minutes before serving to soften slightly. Return the remainder to the freezer promptly; do not refreeze fully thawed ice cream.