Serving 4, you’ll need…
450ml double cream
A handful of rosemary (around 5 sprigs)
2 lemons, zest and juice
175g caster sugar
Pour the cream into a saucepan with the rosemary and place over a low heat. When steam starts to rise from the cream and small bubbles form around the edge, remove the saucepan from the heat and pour the cream into a bowl to cool. The rosemary will infuse with the cream as it cools.
Add the lemon zest to the cooling cream.
Wash out the pan and add in the sugar and lemon juice, you should have enough juice to cover the sugar (if not, add a splash of water). Gently heat the lemon and sugar, stirring the mix until the sugar dissolves and you’re left with a clear, runny syrup.
Pour your lemon syrup into the cooled cream and stir to combine. Now pour the mixture into a container and freeze. After a few hours and once the ice cream is frozen through, remove from the freezer and blitz the mixture in a blender to break down the ice crystals. Return to the freezer and repeat this step once or twice, until you have a completely smooth ice cream.