Pare off the rind from the lemon in strips. Put with the sugar, milk and cream into a saucepan and bring slowly to a simmer.
While it is heating, purée 170 g/6 oz of the nuts in a food processor. As soon as the milk mixture comes to the boil, remove the lemon rind and, with the processor working at full speed, pour the milk mixture through the feeder tube.
Leave to cool to hand-hot and pour into the ice-cream maker. There is no need to wait for it to get completely cold. Churn for about 15 minutes and add the remaining nuts, coarsely chopped, and the golden syrup. These final additions should be made as the ice-cream starts to firm up. With some machines this will be after 15 minutes, while with others it will take 20 or even 25 minutes. You can usually tell by listening to the sound of the motor, which changes pitch as it starts to work harder against the solidifying mixture.
Transfer to a suitable container and freeze for at least 1 hour.
Remove from the freezer about 15 minutes before serving, to allow it to soften to a scooping consistency. To enjoy this ice-cream at its best, do not freeze it for more than 24 hours.
© 1995 Alastair Little. All rights reserved.