Sophie's Ice Cream Recipe

Sophie Mirman, Founder and Creative Director


In celebration of our Ice Cream Edit launch this Spring/Summer, I wanted to share with you my very favourite lemon ice cream recipe.

This ice cream is best served on a hot sunny day whilst wearing your favourite Trotters dress or jersey polo.

The perfect finishing touch to a family picnic in the garden, it’s equally delicious when eaten inside, seeking shelter from the British weather.

Enjoy x   

Sophie's Lemon Ice Cream Recipe

serves around 6 people  

  • 6 eggs
  • 175 grams caster sugar
  • 450ml double cream
  • 3 large lemons  
  1. Separate the eggs. Put the egg whites in a large bowl and whisk until stiff but not dry.  Add the sugar, one teaspoon at a time and continue whisking until all of the sugar is incorporated and the egg white mixture has become very stiff and shiny.
  2. Put the egg yolks into a separate bowl and whisk.
  3. Whip the cream until thick but not too stiff.
  4. Gently fold the whipped cream and egg yolks into the egg white mixture, together with the zest and juice of 3 large lemons.
  5. Turn the mixture into a large shallow freezer-proof container, cover and leave in the freezer for at least 8 hours.
  6. Transfer the ice cream to the fridge for 10 minutes before serving

  Et voila!

Sophie Mirman, Founder and Creative Director        

Sophie Mirman - Founder and Creative Director.

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