1 1/8 cup milk
5 oz. castor sugar
Zest and juice of one lemon, a good juicy lemon
Separate the egg, and whisk the yolk with the milk and keep the white aside. Gradually mix in the sugar. Carefully grate the zest from the lemon on a microplane and squeeze the juice from the lemon. Whisk the egg white until quite stiff and fold into the other ingredients. Freeze in ice cream machine until firm and then store in an airtight container in the freezer.
Crystallized Lemon Peel:
2/3 cup water
½ cup sugar
1 Tbsp. apple cider vinegar
Using a potato peeler or zester, remove the rind from the lemon in tiny strips. Cut rind into matchstick-size strips. Place strips in a small saucepan and cover with water. Bring to a boil and then drain. Rinse with cold water. Drain. Combine 2/3 cup water, sugar and vinegar in a medium saucepan. Bring to a simmer, stirring to dissolve sugar. Add lemon strips and simmer for 10 minutes or until strips are translucent. Drain on parchment paper and cool for 1 minute. Toss the lemon strips in sugar and toss until coated well. These can be made 1 week ahead and refrigerated.
Variation: Instead of lemon juice add 3 Tbsp. elder juice and 1 tsp lemon juice
Inspired by Ballymaloe Cookery School, Ireland
Janice W. Thomas
Savory Spoon Cooking School