No-churn lemon ice cream

Finely grate the zest of 3 lemons, then squeeze their juice. You’ll need 150ml, so use some of the fourth lemon if needed.

In a large bowl, whisk all the ingredients together using a handheld electric mixer, until they reach stiff peaks. Spoon the mixture into a 1.5L container and cover the surface with baking parchment.

Freeze for at least 6 hours, then scoop into bowls. Drizzle with a little extra virgin olive oil and sprinkle with some zest from the fourth lemon and serve.