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Method:
Put the ice cream in a bowl. Quickly
fold in the lemon rind, juice, honey and nuts to give a marbled
effect. Don't over-mix or the ice cream will start to melt. Quickly
pack into a 1 liter pudding basin. Cover with clingfilm (plastic wrap)
and freeze until firm. When ready to serve, dip the basin briefly in
hot water, then loosen round the edge with a round-bladed knife and
turn out on to a serving plate. Decorate with crystallized lemon
slices before serving.
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