Serves 4
Ingredients
1 free range egg
250ml (9 fl oz) milk
130g (5oz) castor sugar
Zest and juice of 1 good lemon
Garnish
Fresh Mint leaves and Borage flowers (learn a little about Borage flowers below)
Separate the egg, whisk the yolk with the milk and keep the white aside. Gradually mix in the sugar. Carefully grate the zest from the lemon on the finest part of a stainless steel grater. Squeeze the juice from the lemon and add with the zest to the liquid.
Whisk the egg white until quite stiff and fold into the other ingredients. Freeze in a sorbetiere according to the manufacturer’s instructions or put in a freezer in a covered plastic container.
When the mixture starts to freeze, remove from the freezer and whisk again, or break up in a food processor. Then put it back in the freezer until it is frozen completely. Meanwhile, chill the serving plates.
To Serve
Scoop the ice cream into curls, arrange on chilled plates or in pretty frosted glass dishes. Decorate with borage flowers and fresh mint leaves if you have them.
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