600ml/1 pint lactose/dairy free double cream
2 lemons, finely grated zest and juice
350g/12oz caster sugar
300ml/½ pint lactose/dairy free milk
Whisk the lactose/dairy free cream in a bowl until soft peaks form when the whisk is removed.
Stir in the lemon zest and juice, sugar and lactose/dairy free milk. Whisk until well combined.
Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.
Remove the lactose/dairy free ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy.
Return to the plastic container, cover with the lid and return to the freezer until required.
Recipe adapted from: Good Food