Life is chaos right now. My poor kitchen is in utter chaos too. We’re moving house (something which Dave and I both utterly despise) and I’ve spent the past couple of weeks attempting to ruthlessly declutter. I’ve failed dismally to chuck out much in the way of cookbooks but I did get rid of some very elderly gelatine and bicarbonate of soda! Its a start, right?

Sooooo…. I’m still alive, I just haven’t felt much like blogging lately. (Thanks for asking after me!!!!) I have managed to do a little baking around the chaos; a chocolate fudge birthday cake for our friend Chris and a lemon drizzle cake (both courtesy of the ever-lovely Nigella Lawson). Oh, I also stumbled over the easiest possible recipe for lemon ice-cream too. Unfortunately, its loaded with calories, oh well…

The big move will be this weekend, which is also Dave’s birthday. He’ll have to wait a few days to get a proper birthday dinner or even a cake which sucks. On the plus side, I’m buying a new cooker as I hate the one at the new house. I think I’ll get something very shiny and self-cleaning… He can have the very first cake out of the oven!

The Easiest Lemon Ice-cream Ever!

1/4 cup fresh lemon juice
2 tsp finely grated lemon
1 cup caster sugar
2 cups whipping cream

Stir the lemon juice and sugar together until the sugar dissolves. Stir in the zest and cream and whip until thickened. Pour into a suitable container and still freeze. The ice-cream will not freeze to a rock solid state (due to the huge amount of sugar and fat); it ends up being easily scoopable from the freezer. Its very creamy; smooth but at the same time has a nice tart kick to it.

This works really nicely with a mixture of lemon and lime. It would work with orange too, but I’d reduce the sugar by almost a third of a cup to compensate for the natural fruit sweetness.