Makes 3 pints
1 cup caster sugar
1 1/2 cups whole milk
2 cups double cream
1 cup single cream
Juice 4 lemons
Zest 1 lemon
1 tbsp fresh rosemary, finely chopped
2 tsp fresh ginger, very finely grated
HOT LEMON SYRUP
Juice 2 lemons
1/4 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.