ST.Clement's Ice Cream

Recipe

3 eggs, separated

175g (6oz)caster sugar

grated rind and juice of 1 lemon

grated rind and juice of 1 orange

284ml (10 fl oz )

double cream, whipped

Method

Whisk the egg yolks, half the sugar and the lemon and orange rinds together until thick and creamy.

Strain the fruit juices into a pan and heat gently, then pour onto the egg mixture and continue whisking until thick.

Whisk the egg whites until stiff, then whisk in the remaining sugar.

Fold into the egg mixture, with the cream.

Turn in to a Freezer proof dish and freeze.