Lemon and Honey Icecream
Zest of one lemon
Juice of one lemon made up to ¾ cup with water
1 cup sugar
¼ cup J. Friend and Co Manuka Honey
4 egg whites
1 cup whipped cream
½ cup plain Greek style yoghurt
Place the first 4 ingredients in a pot and stir over low heat until dissolved.
In a bowl beat 4 egg whites until stiff, gradually add the hot syrup and continue beating until thick and glossy. Allow to cool completely then gently fold through the cream and yoghurt. Spoon into a 2 litre container and place in the freezer for at least 6 hours before serving.