The Cottage Smallholder

My sister and I were both lucky enough to have cookery classes at school and one recipe stood out for both of us.  She visited me recently and said that she wished she still had the recipe...I trawled the net and this one came up as a likely candidate.

Today I finally found time to try it out and it was DELICIOUS!!!!!

(dieters I am afraid this isn't one for you, so look away now)  .... I said NOW!

Lemon Ice box Pudding

First of all, line a reg loaf tin with tin foil

Mix 75g crushed cornflakes with 75g caster sugar and 75g melted butter; push into the base of the tin like a cheesecake base.  Place in the fridge to cool.

Now make the ice cream; for this you need

2 eggs

1 4OOg (approx) can condensed milk

150ml double cream

the juice and zest of 2/3 lemons (depends on how lemony you want it)

25g caster sugar

Separate the eggs and put the yolks into a bowl with the milk and the cream.

Whisk the ingredients together

Continue to whisk as you add the zest and juice of the lemons; the mix will go thick.

Separately beat the egg whites until stiff; add the sugar and beat some more

Fold the egg whites into the stiff egg/cream mix;

Pour the end mix into the tin 

Freeze for several hours until firm to touch

To serve tip out onto a plate and peel back the tin foil; cut into slices (the base can make this tricky but my family were happy with the resulting crumblyness!)

ENJOY (not thinking of diets at all!)