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–+ servings

Ingredients

Yields: 1 tub
  • 80 ml yuzu or lemon juice.
  • 2 lemons zest
  • 180 g caster sugar
  • 2 g salt
  • 240 g heavy/whipping cream
  • 240 g milk

Method

  • In a large bowl, whisk together the yuzu juice, lemon zest, caster sugar, and salt.
  • Pour the cream and milk into a measuring cup, and gently stream it into the sugary yuzu mixture while whisking continuously. Whisk for 1-2 minutes until the sugar dissolves.
  • Pour the ice cream mixture into a deep pan, and cover with aluminium foil. Then, put it in the freezer for 2-3 hours. Then, remove it from the freezer and stir the mixture around, then pop it back into the freezer to harden for another 2-3 hours, or until it sets completely.
  • Scoop it out into bowls, and serve with a generous grating of orange zest!