• 500 ml (2 cups) pouring (single) cream
• grated rind and juice of 1 lemon
• 1 teaspoon finely chopped sage leaves
• 160 g (⅔ 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.