Lemon and Almond Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Rafters,
Stow on the Wold

Chef/proprietor Keith Maby


  • 1½ pints (850 ml.) cream, stiffly whipped
  • 1 lb. (450 g.) castor sugar
  • juice and grated rind of 5 medium lemons
  • 4 oz. (100 g.) lightly toasted and flaked almonds

For the custard

  • 12 egg yolks
  • 5 oz. (150 g.) castor sugar
  • 1½ pints (850 ml.) single cream


Whisk the egg yolks and sugar until thick and white.

Scald the single cream and add to the egg and sugar mixture. Return to stove over water and stir until custard coats the back of a spoon. Do not boil. Cool.

Add other ingredients and place in freezer until mixture begins to firm. Take out of freezer and place in rotary beater and whisk well. Refreeze.