- 1 cup caster sugar
- 1½ cups whole milk
- 2 cups double cream
- 1 cup single cream
- Juice 4 lemons
- Zest 1 lemon
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons fresh ginger, very finely grated
For the hot lemon syrup:
- Juice 2 lemons
- ¼ cup caster sugar
- Using an electric hand whisk, whisk the milk and sugar together for 2 minutes until the sugar is dissolved; add the cream, lemon juice, lemon zest, rosemary and ginger. Stir to combine. Place in the fridge overnight (best for optimum results) or for at least 4 hours in the fridge.
- Remove ice cream mixture from fridge and pour into the frozen bowl of an ice cream maker, churn for 25-30 minutes – or as per your maker’s instructions until the consistency is a thick, soft serve ice cream. Serve immediately or return to the freezer for another 1 or 2 hours if you prefer a harder-style ice cream.
To make the hot lemon syrup:
Add ingredients into a small pot and bring to the boil over medium-high heat. Reduce heat and simmer for 5 minutes or until sugar has dissolved. Serve warm over ice cream in sundae glasses.
To make a ginger ‘spider’* as per pic above:
Add 250ml (1 cup) ginger ale to a serving glass. Add 1-2 scoops ice-cream and top with a scattering of fresh lemon zest. Serve immediately.
*A ‘spider’ is an Australian term for a soda ‘float’ ~ generally consisting of soda and ice-cream
Makes 3 pints