How to Make Lemon Ice Cream

There’s nothing quite like simply liberating an idea and sharing the outcome with everyone…and one such idea is here!

How, on a wonderful summer’s day in balmy August, can one hope to create something magical and tantalizing that sets your taste buds alive? Easy! Think cool…tasteful…refreshingly classic…no, sillies – not the author of this piece ;O)

Recall alfresco style dining? Picnic blankets laid on a bed of cushioned green velvet-like grass crowned by plate upon plate of visual delights to feast one’s hungry eyes upon? From red, green, orange and yellow jewels of fresh and glistening peppers, statuesque cucumber, textured lettuce leaves dancing in the sunlight to crunchy coleslaw chiefs sat overseeing legions of row upon row of cooked meats of ham, pork and chicken…with tums full but craving something sweet and delicate to round-off such an abundance of summer day treats, one thing comes to mind and with it, an energy that pushes all other sweet indulgent thoughts away as it clambers to the forefront of one’s mind…

…ice cream!

lemon ice cream

Dawn: Slave! Bring me something smooth, rich and sophisticated!

Andrew: Like this?

Dawn: (exasperated) Andrew! That’s you in a George Clooney mask!

Andrew: Can’t you see any similarity?

Dawn: A comatose myopic pig could see through that disguise!

Andrew: That’s a bit short sighted of you!

(Dawn raises eyebrows)

Andrew: I’ll try again!

Dawn: You do that!

Andrew: Ah! I have it! The Cary Grant of puddings! Oozing easy charm, flavoursome and elegant!

Dawn: I will await your efforts to convince me!

Andrew: Give me about 5 hours to dress it up!

Dawn: I can wait! It had better be worth it!

Andrew: Oh it will!


3 lemons

200g caster sugar

450ml double cream

½ tsp salt

Dawn: Salt in my ice cream! Better be a great reason!

Andrew: Stops it from over-freezing! And it goes with lemon and tequila!

Dawn: Tequila Mockingbird!

(Andrew returns raised eyebrow gesture of earlier)

Dawn: I will leave you to it!

Andrew: You do that! Now this has to be the simplest ice cream recipe ever.


  • Grate the peel of one of the lemons using the fine side of the grater.
  • Squeeze the juice from all three lemons, taking care to pick out the pips.
  • Combine the lemon juice with the sugar. Add the cream and salt slowly. Mix carefully. You will find that the mixture thickens very quickly.
  • Pour into a shallow container and lace in the freezer.
  • Check regularly. When the ice cream is solid around the outside but still mushy in the centre stir with a fork.
  • Freeze again until the ice cream is firm.
  • Serve with raspberries, other summer fruits or simply with a sprig of mint.

Dawn: (Claps hands) Come slave! I desire to consume said creamy comestibles!

Andrew: Here Mistress! Thank you for your patience!

Dawn: MMMMMMM!!!! You certainly pass the smooth, rich and sophisticated test!

Andrew: And pray… what did your last slave die of?

Dawn: Not boredom, that’s for certain!

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Rhubarb, Apple and Summer Fruit Crumble



A good old traditional British pudding! Crumble is another dish with endless possibilities, but rhubarb is in season right now, so why not give this a go?

Andrew: I was given some rhubarb by a friend, and a trip to the greengrocer turned up the other fruits, but most of the rest was in the store cupboard.

Dawn: Which is just how we operate here at Love Food HQ! Use what you have and what is seasonal, for taste and value.

Andrew: The two different sugars enhance the flavour, and the summer fruits added a rich colour.

Dawn: Save me some next time!


Serves 6

8 sticks of rhubarb cut on the diagonal into 4-5 cm pieces

150g caster sugar

1 large Bramley apple, peeled, cored and cut into 2cm cubes

100g dark or light brown sugar

1 punnet raspberries

1 punnet blackberries

For the crumble topping:

150g plain flour

75 g butter, cut into cubes

75g sugar (we combined the two from above)

40g porridge oats


  • Put the rhubarb and caster sugar in a saucepan on a low heat, the sugar will melt as the rhubarb begins to cook.
  • Drain off the liquid (this is delicious with vodka by the way) and set the rhubarb aside.
  • In another pan, repeat the process with the apple and the brown sugar, and a spoonful of water to stop it sticking.
  • Stir so the apple is well covered and cooks evenly
  • Allow the apple to cook on the outside but stay crisp in the centre.
  • Set aside to cool.
  • Meanwhile prepare the crumble topping by blitzing the ingredients in a food processor to resemble a breadcrumb texture.
  • If you prefer, you can do this by hand. Rub the ingredients between your fingers. It is more time consuming, but therapeutic.
  • Arrange the rhubarb and apple in an ovenproof dish, and scatter the summer fruits evenly around.
  • Cover with the crumble mixture.
  • Cook for 20-25 minutes at 190ºC/Gas Mark 5, until golden brown.
  • Allow to cool for 5 minutes, and serve with ice cream or custard.

Andrew: A great family pudding, for a chilly evening, and a super comfort food!

Dawn: You can have seeds and nuts in your crumble topping too!

Andrew: If you like your crumbles, make a bigger batch of the topping, and freeze in individual portions for the next time you have a go at this.

Dawn: Another time saving tip!

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