Lemon ice cream

This ice cream has a lively yet delicate flavour, and provides a refreshing end to a substantial winter meal. I’ve made it using all double cream, also with a mixture of thick yogurt and cream and with a mixture of cream and crème fraîche. I find this last the most successful; the slight sharpness of the crème fraîche complements the acidity of the lemon juice. On occasion I have added a slug of lemon-flavoured vodka; this takes longer to freeze because of the alcohol, and should be put in