Lemon ice cream

Mix the prepared lemon cream (300 g) with pieces of lemon without skin and seeds (150 g).

The lemon cream recipe is attached below

Blend the mixture in a blender until smooth.

Pass the mixture through a sieve to remove the membranes and fibers of the lemon.

Pour into a container and place in the freezer.

Every 2 hours, stir the mixture with a spoon or blend with an immersion blender to prevent ice crystallization.

Serve the ice cream in a lemon peel for an impressive presentation.