Lemon Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is fresh and summery, eaten on its own or with a few berries and a biscuit. Or serve it on a platter with other lemony desserts for as many people as you like. Here I have added a couple of sage leaves to the ice cream. You could even try infusing the cream with some thyme, rosemary or other herbs, but you’ll need to strain them out before churning.


  • 500 ml (2 cups) pouring (single) cream
  • grated rind and juice of 1 lemon
  • 1 teaspoon finely chopped sage leaves
  • 160 g ( cup) caster (superfine) sugar


Put the cream, lemon rind and sage in a saucepan and bring slowly to the boil. Set aside to cool and infuse the lemon and sage flavours into the cream.

Meanwhile, whisk the sugar with the lemon juice and 1 tablespoon of the cream mixture until the sugar dissolves. Add the remaining cream mixture and whisk well for a couple of minutes. Transfer to a bowl, cover and put in the freezer.

After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer and return the bowl to the freezer. Whisk again after another couple of hours. When it is nearly firm, give one last whisk, transfer to a suitable freezing container with a lid and let it set in the freezer until it is firm.

Alternatively, pour the mixture into your ice-cream machine and freeze, following the manufacturer’s instructions.