January 24, 2015 by dgarnett2013
Lemon ice-cream: Darina Allen’s Ballymaloe Cookery Course
Serves 4 – 5
- 1 egg
- 250ml millk
- 150g caster sugar
- zest and juice of 1 good lemon or meyer lemon
- To decorate:
- crystallised lemon peel
- Fresh mint leaves and borage flowers
Separate the egg, keep the white on one side and whisk the yolk with the milk.
Gradually mix in the sugar.
Carefully grate the zest from the lemon using the finest part of the grater. Squeeze the juice from the lemon and add with the zest to the liquid.
Whisk the egg white until quite stiff and fold into the other ingredients.
Freeze and churn or pour straight into flower moulds, making sure there are no air bubbles (by tapping flower moulds or stirring with a chopstick).
Decorate with crystallised lemon peel and, in summer. fresh borage flowers and mint leaves.
Made the day of the first Irish Reticulata