A show stopper dessert - homemade ice cream!
Add the lemon zest, juice and caster/superfine sugar to a food processor and whiz them together.
With the motor running, gradually add, through the feed tube, the cream and the food colouring if using.
Process just until the mixture thickens to a texture similar to whipped cream. Spoon the ice cream into an airtight freezer container or spoon into a decorative mould and cover with two layers of cling wrap.
Freeze for approximately 4 hours. The length of time will vary, depending on the temperature of your freezer and the size of the container.
If you have used a decorative mould, carefully dip the mould into a bowl of hot water for a few seconds. Dry the mould with a tea towel, place a serving plate on top and carefully upturn the mould.
Remove from the fridge about 15 minutes before serving to allow the ice cream to soften a little.
I needed 2 lemons to get the required amount of zest. The natural oils in the zest impart more flavour than the juice. Just remove the thin, coloured skin; do not use any of the white pith as it has a bitter flavour. I find a very fine microplane is best.
I added 3 drops of yellow food colouring; the hint of colour visually enhances the ice cream and emphasises that it has a lemon flavour. It is, of course, not essential.