Ingredients
Feeds 4. Takes 10 mins plus macerating and freezing.

A zesty, creamy lemon ice-cream that you can make without an ice-cream machine: just the thing for a warm sunny day or a long midsummer evening.

100ml lemon juice
1tbsp grated lemon zest
200g caster sugar
2 x 10cm rosemary stems
500ml double cream
Pinch of salt
4 fresh rosemary sprigs to serve

Mix the lemon juice, zest and sugar in a bowl. Strip the leaves from the rosemary stems and stir into the mixture. Leave for 30 minutes to macerate, stirring occasionally. Slowly add the cream and the salt, stirring well.

Strain into a shallow plastic container and freeze. After an hour — or when the ice-cream has started to freeze — remove it and stir it vigorously with a fork to break up any crystals. Do this once more as it starts to freeze once again, then allow to freeze.

To serve, place the ice-cream in the refrigerator for 30 minutes to soften, then scoop or slice as you see fit. Serve with fresh rosemary sprigs.

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