Serves 6

For the candied lemon peel:

2 lemons
350g refined caster sugar + extra for coating
100g salt

Using a channel knife, or a vegetable peeler, remove the zest from the lemons starting at one side and spiralling round to the other side in one continuous piece. Combine the sugar and 200ml of water in a pot and bring to the boil so the sugar dissolves. Meanwhile, place the salt in 1 litre of water in a separate pot and bring to the boil. Blanch the lemon zest in the water for 10 seconds and transfer to the hot syrup. Transfer the mixture to a container, cover and store in the fridge for at least 1 week before using. Remove the lemon peel from the syrup and toss in extra sugar to coat the outside. Take off the heavy excess sugar and allow to crystallise in a warm, dry area for several hours before serving. Cut the spirals into 6 curls to garnish.

For the ice-cream cornets:

200g clarified butter
125g icing sugar
2g table salt
2 sheets of brik pastry
Refined caster sugar

Preheat the oven to 150°C. Put the butter in a pan, add the icing sugar and salt and heat until dissolved. Brush the butter mixture onto a clean work surface, place a sheet of the pastry on top and brush the top with the butter mixture. Using a 12cm ring cutter, cut out 2 discs. Cut each disc in half and roll into a cone shape. Place the cones in a cornet mould. Repeat this process with the second sheet of pastry. Bake the cornets for approximately 15 minutes until golden brown. Remove and allow to cool. Dust the cornets with caster sugar and store in an airtight container until needed.

For the lemon ice-cream:

1L whole milk
12 egg yolks
400g unrefined caster sugar
Peels from 6 lemons with the pith removed
350g plain yogurt
Dry ice

Pour the milk into a sauce pot, add the lemon peel and heat to 50°C. Keep the liquid at this temperature for 20 minutes to infuse the milk. Strain the milk, discard the lemon peel and pour the milk back into the pot. Using a stick blender, blitz the egg yolks and sugar together. Pour the warm milk over the egg and sugar mixture and stir together before pouring back into the pot. Bring the mixture to 70°C and stir regularly. Keep the mixture at 70°C for 10 minutes to allow to pasteurise. Cool rapidly over an ice bath.

Add the yoghurt to the ice-cream base and pour into an electric mixing bowl. Finely crush the dry ice until it becomes a powder (it is important to do this thoroughly to prevent pieces of dry ice from entering the final mixture). Use the mixer on a low to medium speed and slowly add the crushed dry ice until you have a thick ice-cream consistency. The rapid freezing affect of the dry ice will keep the ice crystals very small and produce a sublimely smooth texture. The CO² from the dry ice will give a fizzy texture to the ice-cream. The ice-cream is at its best immediately after being made!

To serve:

Scoop the ice-cream into the cones and garnish with the curls of candied lemon peel.

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