With warmer weather expected for areas of the UK this week, many households may be heading to buy ice cream. However, with just a few ingredients, you can easily make your own, making it slightly healthier than shop-bought ones.
Mary Berry’s recipe, from Good Food, said: “This is a light and refreshing lemon ice cream that you can make without an ice cream maker. Try freezing in ramekins or glasses and top with raspberries and a dusting of icing sugar.” This recipe serves eight people, so it is perfect for any spring gatherings.
Ingredients:
300ml double cream
300ml full-fat natural yoghurt
Two lemons, finely grated zest and juice
350g caster sugar
300ml pint of milk
Method:
Start by whisking the cream in a bowl until soft peaks form when the whisk is removed.
Sir, in the yoghurt, lemon zest, juice, sugar, and milk, whisk well until combined.
Pour into a 1.5-litre shallow plastic container, cover with a lid and freeze for around six hours, or overnight until firm.
Remove the ice cream from the freezer before cutting it into chunks and blending it in a processor until smooth and creamy.
Return to the plastic container, cover it with a lid, and return to the freezer until required.
This ice cream can keep in the freezer for a couple of months, but make sure it is stored correctly to avoid freezer burn.
You can also try to experiment with different flavours, such as lime and oranges, too.