Lemon Pesto Ice Cream

Step 1

Place the egg yolks and caster sugar in a large bowl and whisk together, using an electric whisk, until light and fluffy and the mixture leaves a trail.

Step 2

Place the milk in a pan. Add the vanilla bean paste or extract. Gently heat the milk until it just reaches the boil, then remove from the heat and whisk into the egg and sugar mixture until combined.

Step 3

Once the mix is fully incorporated, return it to the pan. Cook on a very low heat until the consistency of runny custard. Remove from the heat and leave to cool.

Step 4 

Once cooled, stir in the cream and Zesty Lemon Pesto.

Step 5

Place in an ice cream maker and churn for about 25-30 minutes, until the desired consistency is achieved. Alternatively pour into a shallow container and freeze for about 1 hour, whisk, then return to the freezer and repeat every hour, until the mixture is frozen.

Step 6

Serve in scoops in bowls with a little extra Zesty Lemon Pesto spooned over the top and some grated lemon zest.