Lemon Ice Cream

1. Combine the milk, cream and lemon rind in a medium saucepan over low heat. Bring to a simmer (do not boil). Remove from heat and set aside.

2. Meanwhile, use a balloon whisk to whisk the egg yolks, sugar and lemon juice together until pale and creamy. While continually whisking, add the cream mixture in a thin, steady stream until incorporated. Return to the pan and place over low heat. Cook, stirring with a wooden spoon, for 6-8 minutes or until custard thickens and coats the back of a spoon. Remove from heat and set aside to cool to room temperature and develop the flavours.

3. Strain custard mixture into a shallow metal container. Cover with foil and place in the freezer for 6 hours or until just firm.

4. Place the egg whites in a clean, dry bowl and use an electric mixer to whisk until soft peaks form. Add the extra caster sugar and whisk until sugar dissolves and mixture is thick and glossy.

5. Use a metal spoon to break up ice-cream, place a food processor and process until smooth. Transfer to a bowl. Add to the meringue mixture and gently fold until almost combined. Return to the metal container and cover with foil. Place in the freezer for 4 hours or until firm. Scoop into bowls to serve.