I spent the whole week dreaming with this recipe. Couldn’t wait till my tiny freezer was empty enough to fit the ice cream maker. I finally managed to make room for it yesterday. I don’t consume ice cream only in the summer but it is much more welcome on a hot day. And it has been hot around here.
This ice cream is lovely, with a zesty touch to it. I used lime instead of lemon - no special reason other than the fact that I much prefer lime to lemon. Habit probably. And even though they cost 15p each I still buy more of them than the ordinary lemon.
The recipe can be found in Falling Cloudberries – A World of Family Recipes but I will also share it with you here. This book is full of wonderful recipes.
250 ml pouring cream (single cream)
250 ml milk
230g caster sugar (superfine)
Grated rind of 1 lemon
Juice of 2 small lemons
Pulp of 6 fresh passion fruit
Put the cream, milk and sugar in a bowl and stir until dissolved. Put the rest of the ingredients in and transfer it to the ice cream maker if you have one, following the manufacturer’s instructions.
If you don’t have an ice cream maker don’t despair. After dissolving the sugar in the mixture of cream and milk cover the bowl and put it in the freezer. After an hour, remove the bowl from the freezer and give an energetic whisk with a hand or electric whisk, then return the bowl to the freezer. Whisk again after a couple of hours, this time adding the lemon juice and rind and passion fruit pulp. Return it to the freezer. When it is nearly firm, give one last whisk, transfer it to a suitable freezing container with a lid and let it set in the freezer until it is firm.