Serves 4 - 6
3 large eggs
220g caster sugar
grated zest and juice of 3 lemons
285ml double cream
you will need a container for freezing
Separate the eggs and place the yolks, sugar, lemon zest and strained juice in a basin and whisk over a bain-marie until thick and mousse like. Remove from the heat and keep whisking until the bowl is cold. Half whip the cream and gently stir into the lemon mixture. Whisk the egg whites until stiff and fold in. Pour into your container and freeze.
Twenty minutes before serving, place into the fridge to soften slightly to make scooping easier.
thanks to Nicola Diggins, food stylist for this recipe