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Lemon & Rosemary Ice Cream Recipe

A good ice cream, if you have fresh rosemary. If you add the vodka, it will help to stop the ice cream forming crystals.

Key Features

  • Suitable for Vegetarians


- 100ml/4 fl oz fresh Lemon Juice
- the grated zest of 2 unwaxed Lemons
- 200g/6 oz Caster Sugar
- 2 x 15cm/6 in stalks of fresh Rosemary - with the needles removed and the stalk discarded
- 500ml/1 pint Double Cream
- a big pinch of Salt
- 25ml/2 fl oz Vodka (optional)
- A few Rosemary sprig tips, to decorate


- Put the lemon juice, zest and sugar in a bowl.

- Add the rosemary leaves.

- Leave for an hour to let the flavours blend.

- Add the cream and the salt.

- Strain into a lidded container, suitable for freezing, and put the mixture in the freezer.

- After about an hour and a half, remove it and either stir it briskly, or whiz it in a very clean food processor.

- After a further 90 minutes, repeat this operation

Before serving, remove from the deep-freeze and thaw a little to make scooping easier. Decorate with your saved rosemary sprigs.

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