Lemon ice cream with almond and fennel praline

Lemon ice cream with almond and fennel praline

By
From
Citrus
Makes
800 ml
Photographer
Mowie Kay

This is the best method for a no-cook ice cream I’ve found, based loosely on one in the manual from my 20-year-old ice-cream maker. It is beautifully fresh tasting – sherbety, even – and much nicer than lemon sorbet.

I have also made this ice cream using a combination of lemon and orange, with a praline of pistachios and cardamom seeds. Well worth trying.

Ingredients

Quantity Ingredient

For the ice cream

Quantity Ingredient
3 lemons, finely grated zest and juice
150g granulated sugar
A pinch salt
500ml double cream

For the almond and fennel seed praline

Quantity Ingredient
75g blanched almonds, roughly chopped, (you can also use flaked almonds)
1 teaspoon fennel seeds
a generous pinch sea salt
150g granulated sugar
50ml water

Method

  1. Put the lemon zest in a food processor with the sugar and salt. Blitz until the zest has all but vanished into the sugar – this will ensure you get a perfectly smooth ice cream.
  2. Add the juice from 2 of the lemons and blitz again, this time to dissolve the sugar. Pour this mixture into the cream and combine thoroughly. Leave to chill in the refrigerator for at least an hour.
  3. To make the praline, line a baking tray with baking parchment. Mix the almonds, fennel seeds and salt together. Put the sugar and water in a small saucepan. Simmer on a low heat, stirring carefully until the sugar has dissolved, then turn up the heat and allow the syrup to bubble until it is a light golden brown – at this point it will be on the verge of turning a deeper colour and will be in danger of burning. Remove from the heat immediately and stir in the almond mixture. Tip out onto the lined baking tray and spread it out as much as possible. Leave to cool, by which point it will be hard and brittle. Break into chunks.
  4. Taste the chilled cream mixture and add a little more lemon juice if you think it needs it. Churn in an ice-cream maker until thick, smooth and aerated. Stir around half the praline (save the rest for another occasion) through the ice cream at this point, and churn for a further minute. Scrape into a freezer container and freeze. Remove from the freezer 10 minutes before you want to serve it.
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