Vegan Sherbet Lemon Ice Cream

Method

Sugar syrup

• Mix the dextrose, sugar and guar gum in a bowl with a spoon until well combined.
• Set the water on a medium heat, when it reaches 50 degrees Celsius slowly pour in the powders stirring as you go to avoid any lumps forming.
• Keep stirring and allow the mixture to reach a rolling boil for 1 minute then remove and allow to cool.

Store in the fridge in a bottle or jar with lid, use within one-week.

Sherbet ice cream

• Mix the oat milk, plant-based cream and sugar in a bowl.
• With a blender pour in 400g of the sugar syrup (as made above) and continue to blend.
• When fully mixed pour in the lemon juice and zest. Mix for 120 seconds then pour into you ice cream maker and churn until frozen.