Whole Foods have huge Mediterranean lemons this week - 5 for £1. (Seems wrong that a lemon is worth so little.) Anyway, looked like a good time to have a go at the lemon ice cream that I've been planning. Removing the inside of the lemon wasn't as difficult as I had feared. I scraped it out with a teaspoon (remember to do the lid too) into a bowl and then strained the juice off as I wanted the ice cream to be smooth - no bits. You won't need the juice of all five lemons; two will be enough (the extra can be bottled and kept in the fridge).
Use a large, high sided bowl and dissolve 100grams of icing sugar in the lemon juice. Empty in a smallish (227ml) carton of double cream and beat with an electric whisk until the mixture is thick and soft but not stiff.
I balanced the lemons in a glass while I filled them. Add an extra dollop on the top and finish with a flourish (the space inside the lid will accommodate it once frozen). Put them in the freezer still in the glass.
I made a hole in the lid with a cocktail stick (that's a lie - Brian got the DeWalt out and drilled a hole in the lid as the lid was frozen solid) - so, BEFORE you freeze the lid make a hole close to where the stalk would be, then when you take it out of the freezer you can insert a couple of leaves (these ones were taken from the massive jasmine bush outside the back door and I think they look quite convincing).
Eat in front of the computer while booking a holiday to the Costa Brava!!