Nici Wickes MC'd the NZ Ice Cream and Gelato Awards last night, where medals and trophies were awarded to the best of the best ice cream, gelato, sorbet and frozen desserts in NZ. She joined Jack Tame to run through some of the highlights, plus, she has a very easy, no churn needed, ice cream recipe to share. 

 

River Cafe’s Lemon Ice Cream 

This is the incredibly delicious ice cream from the esteemed River Cafe in London. It’s a magic alchemy of just a few ingredients and no ice cream churn is needed. Try it, you’ll love it! 

Makes 4 small portions 

Ingredients: 

Zest of 1 lemon 

1/3 cup lemon juice (about 3 lemons) 

135g (about 2/3 cup) caster sugar 

½ tsp sea salt 

300mls cream 

Method: 

In a bowl stir together the lemon juice and zest, sugar and salt. Drizzle in the cream whilst still stirring gently. The mixture will immediately thicken a bit – like magic! – as you keep gently stirring. If it doesn’t thicken at all, add a bit more lemon juice. 

Pour into a container and freeze for at least 2 hours. No stirring needed. 

Serve in little scoops, on it’s own. Divine!