Lemons 3
Caster sugar 200g
Double cream 450ml
Salt ½ tsp
Finely grate the peel of 1 of the lemons. Squeeze the juice of all 3 and combine with the sugar. Slowly add the cream and salt, mixing carefully. It will immediately thicken.
Pour into a shallow container and freeze until solid around the outside and mushy in the middle. Stir with a fork and freeze until firm, or churn in an ice cream machine.