Lemon Ice Cream

Lemon Ice Cream
 A deliciously fresh summery ice cream
~ Serves 4

500ml single Cream.
160g  Caster sugar
1 tsp finely chopped sage leaves
Grated Rind & Juice of 1 lemon

Put the cream, chopped sage leaves and lemon rind into a saucepan. Slowly bring to the boil, then put to one side to cool and allow the flavours  infuse into the cream. Whisk the sugar with the lemon juice and add 1 tblsp of the cream mixture, stir until the sugar dissolves, then add the remaining cream mixture and whisk really well for few minutes. Transfer to a bowl, cover and put into the freezer.

After about an hour remove from freezer and give the mix a whisk, using either with a hand whisk or an electric whisk, then put back into the freezer. Whisk again after a couple of hours and once more when mix is just about firm. Transfer to a suitable freezing container with a lid. Leave until set.
 
~ Serve a scoop of ice cream with a shortcake biscuit, a handful of summer berries and sprinkling of toasted almonds.