I haven't died. Honest. I don't even know where the time has gone, it's been almost a month.
Must try harder. (It used to say that on my school reports too, as well as 'talks too much', though I like to think I have turned that one into a professional advantage...)
Oh yeah, I forgot to mention (just as I forgot to update) that the good people at Taylor Wimpey announced their winners for the competition I judged. You can see the results here.
Now. I remember not so very long ago, or so it seems to me, spending a week making ice-cream every day and telling you all about it. There'll be a link to what I'm talking about on the left... Yeah, just click on the photo of a mini-sundae with a gingerbread heart and you'll get there.
(Wow, I really was going for it wasn't I? Haven't made a gingerbread anything in forever!)
I'm not saying that I haven't made any frozen delights since then, but I don't recall actually sharing any recipes, and sharing is important to me; I am a giver. I know it looks like I only take, but I assure you, at least 15% of the time, I am giving. Aggro mostly, but still. You need to try this recipe.
You will not need an ice-cream maker. But you will need some limoncello, or sufficient creative ability to think of a substitute for some. Can I be annoying and nip that creative streak in the bud? I suggest gin. Then you'd have lemon and juniper-scented gelato and can you honestly tell me that you wouldn't be happy with that?
Because I have one, I used my stand mixer to make this. But, no word of a lie, this could easily be done by hand as well. So I am allowing you the freedom of choice, which frankly, is more than you'd get from most bloggers out there. Don't say I never think about you lot, my 'end users'.
Also, I loved the extra kick of lemon you get from using the extract. I have nothing against my zester or fresh lemons in general, but as a good friend of mine once said, 'The fact is, sometimes lemon flavoured things aren't lemony enough.'
My sista ain't wrong.
You will need:
1 tin of condensed milk (397g)
300ml double cream
finely grated zest of one lemon
2 tbsp limoncello (or gin, see above)
1 tsp lemon extract (I used Nielsen Massey)
- Whisk everything together until thick and airily creamy. Freeze. That's it.