Helado de Limón (Nigella Lawson) y Lemmon Curd en microondas

Lemon Ice-Cream. So So Easy! 

This is the most yummy and most easy ice-cream to make as well as very quick! However if you are looking for a low-fat ice-cream, I wouldn’t ever consider this one, using a low-fat cream just doesn’t work, you really need double cream, or cream higher then 35% fat content. It tastes like REAL ice-cream, so creamy and you only need to serve little amounts. It is also nice made with Mandarin juice instead of lemon Juice, (Mandarin ice-cream only has a light taste of mandarin, where I find the lemon ice-cream very lemony and tangy) I must admit this is my favorite ice-cream recipe (and I don’t need to fluff around with the ice-cream maker) Recipe is found in Nigella Lawson’s How to Eat, in the Week-end Lunch section.

Lemon Ice-Cream
Recipe from Nigella Lawson, How to Eat.
3 juicy lemons, perferably unwaxed
420ml double cream
170g icing sugar

Grate the zest from 2 of the lemons. Sqeeze the juice of all three and pour into a small bowl with the zest and icing sugar, stir to combine and leave for 30 minutes, if you can, to let the flavour deepen.

Whip the cream with 3 tablespoons iced water until holds soft peaks, then whisk in the sweetened lemon juice. Tun into a shallow container, cover and freeze- no stiring, crystal-breaking-up, mixing or anything needed-until firm. Place in fridge around 40 minutes before serving to ripen/soften.

Lemon Curd in the microwave

Makes 3 cups
Ingredients

* 5 eggs
* 3/4 cup caster sugar
* rind of 1 lemon
* 3/4 cup freshly squeezed lemon juice
* 125g butter, chilled, cubed

Method

1. Combine eggs, sugar, and lemon rind in a 6-cup, heatproof, microwave-safe bowl. Mix with balloon whisk until combined, gradually adding the lemon juice while whisking. Add the cubed butter.
2. Place onto a microwave-safe rack or upturned microwave-safe plate and cook, uncovered, for 7 to 10 minutes on MEDIUM (50%) power, stirring every minute until thick enough to coat a metal spoon. Pour into sterilised jars, seal and label. Place in the fridge to cool.
3. To serve, spoon into cooked pastry cases or over hot crumpets or toast.

Notes & tips

Variation: If desired, replace lemon juice with lime juice or passionfruit pulp.
Source

Super Food Ideas – June 2003 , Page 79
Recipe by Janelle Bloom