I was treated to an ice-cream maker for Christmas from Binks. Probably because he likes ice-cream...and he knows I like to cook. So... I decided to see what I could make out of what I had in the fridge.
First up was an orange sorbet. I'm not so pleased with it because it is too sweet, but it's otherwise nice. Orange juice, water, sugar, orange rind, and a splash of cointrau...not too much though as I still wanted it to freeze. If I did it again, I'd use less sugar and make it a lot sharper.
Next up...something lemony. I scoured my books and the interweb for something good, and came across the perfect recipe in my Leith's Cookery Bible. I had everything I needed already.
Leith's calls it icecream, but it's made from yoghurt...so it's frozen yoghurt to me. Sounds healthier too.
Ingredients
3 eggs, beaten
grated zest & juice of 2 (& a half) lemons (I like things lemony & had a half lemon in the fridge to use up)
225g caster sugar
85g unsalted butter, at room temperature, cut into small pieces
570ml (1 pint) plain yoghurt
Method
Put the eggs, lemon juice, sugar and butter into a small saucepan. Stir over a low heat with a wooden spoon until the curd is thick enough to coat the back of the spoon - this takes a while and requires some patience, but it's worth it.
Remove from the heat and allow to cool. Stir in the yoghurt and churn in the ice cream maker until it's the right consistency. Serve immediately, or freeze until required. It needs a wee while in the fridge before serving if you've kept it in the freezer.
This makes a wonderful sharp and refreshing lemon ice cream, and we shared it with friends after our big beef stew. Yummo.
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