Lemon Freeze

Name: Lemon Freeze
Yield: Serves 6
Ingredients: 1.5 dl/¼ pint double cream; 1 small can sweetened condensed milk; 2 eggs; 50 g/2 oz melted butter; 50 g/2 oz castor sugar; 50 g/2 oz crushed cornflakes; 25 g/1 oz castor sugar; juice and finely grated rind of 2 lemons

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

This recipe makes a delicious, sharp-flavoured lemon ice cream. It has an excellent creamy smooth texture.

Ingredients

50 g/2 oz crushed cornflakes
50 g/2

Vegetarian
Gluten-free
ice cream

Method

Measure the cornflake crumbs into a basin and add the sugar. Using a fork stir in the melted butter and mix well until all the crumbs are buttery. Line a large refrigerator ice tray or an oblong polythene freezer box with a strip of kitchen foil. This makes the dessert easier to lift out afterwards. Reserve 2 tables