Creamy Lemon Ice Cream

[5 ingredients]
creamy lemon ice cream
From Stonesoup
makes about 2 cups

1/3 cup lemon juice
250g (9oz) icing (powdered or confectioners) sugar
300mL (1+1/4cups) whipping cream, approx 35% milk fat

1. Combine lemon juice and icing sugar in a small bowl.

2. Using a whisk, whip cream until soft peaks just start to form and the cream has thickened slightly.

3. Whisk the lemon mixture in with the cream and whisk until the texture is back to the soft peaks.

4. Place in a freezer-proof container and freeze for at least 6 hours or until lovely and ice-creamy.