It is not the ingredients that make this ice cream recipe particularly good, but the method.  First, this ice cream does not require the preparation of a custard.  Second, it does not require an ice cream maker (although you could use one  if you wanted to).  Jules does not remember where she learned about how to make good freezer ice cream but she does and it is – if you follow the method.

Ingredients:

Juice and peel of 3 lemons
200 grams caster sugar
450 mls of pouring cream
1/2 tsp salt

Method:

Mix all the ingredients together with a wooden spoon and then pour them into a shallow dish – like a bit plastic tupperware or even a big baking tray and put the dish in the freezer.  The point is that the ice cream should be no more than a couple of centimetres (1.5 inches at most) deep. 

After one hour, give the mixture a good stir and then put it back in the freezer for several hours.  At that point, you can decant it into a more reasonably sized container and store it. 

I had a bowl of this ice cream that had been made 3-4 weeks earlier and it was spooned out easily and had a lovely creamy texture.  I know the addition of salt helps with this but, so too does the method.