Preserved Lemon Ice Cream
Ingredients
Finely grated lemon zest from 1 lemon
2 tsp of finely chopped preserved lemon
¼ cup lemon juice
1 cup caster sugar
600 ml thickened cream
Method
1. Add the lemon zest, preserved lemon, juice and caster/superfine sugar to a food processor and mix on high until well combined. Taste it now - you can increase the sugar content if you like it sweeter.
2. With the motor running, add the cream in a fine slow stream. Mix until thickened like whipped cream.
3. Transfer the mixture into an airtight container or shallow dish. Freeze for at least 6 hours, ideally overnight.
4. Remove from freezer a few minutes before serving, serve in pretty glasses or serving dishes and drizzle over a teaspoon or two of your finest mild fruity Extra Virgin Olive Oil or lemon agrumato recipe