Home made ice cream is a very lovely thing, and judging by the price of decent ice cream, well worth the effort. Unfortunately, unless you want to repeatedly take the ice cream from the freezer to turn and mix, you will need an ice cream maker to churn it before freezing.

Ingredients

450ml milk
225ml double cream
150g cream cheese
grated zest of a lemon
3 egg yolks
175g caster sugar

Method

Bring the milk and cream to the boil in a saucepan and remove from the heat. In a mixing bowl, whisk the egg yolks and sugar together until pale and light and then pour over the scalded milk/cream, continuing to whisk all the while. Return the custard to the saucepan and whisk over a low heat until it reaches a coating consistency (i.e it will coat the back of a wooden spoon). Remove from the heat now and whisk both cream cheese and lemon zest in to the mixture. Return to the heat and whisk once more until you have coating consistency again. Now allow to cool completely, then refrigerate for 30 minutes, before churning for about 20 minutes in an ice cream maker, transfer to a lidded container and freeze.