We are currently selling a reduced range of our FREEE gluten free flours and foods in our web shop. Restrictions to quantities per order apply. For all orders please allow 3-5 working days for delivery.
Put the egg yolks and sugar Into a large bowl, beat until thick and pale.
Measure the cream into a saucepan and heat until small bubbles start to appear.
Stir the cream into the egg mixture then pour everything back into the saucepan.
Cook over a gentle heat, stirring as the cream thickens into a custard.
Pour the custard back into the large bowl and allow to cool.
When cold put the custard bowl into a freezer.
Finely chop the lemon peel into another bowl.
Break the cookies into very small pieces, add them to the peel and stir to combine.
Remove the custard bowl from the freezer after 20 minutes, and using electric beaters, beat the mixture to break up any ice crystals then return it to the freezer.
After another 20 minutes, the mixture will be starting to be mushy. Beat it well then return it to the freezer.
Finally, after a further 20 minutes, scrape anything frozen from the edge of the bowl and for the third time beat the mixture until light and smooth.
Stir the prepared cookies and peel.
Return the mixture to the bowl to the freezer for about at least two hours before serving.
To serve, remove from the freezer and stand for 10 – 15 minutes.
Invert onto a serving plate and decorate with a twist of lemon zest.
Equipment
Saucepan, large bowl and electric beaters
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