Lemon tart and homemade ice cream

Meh. I've had a touch of the 'flu recently. I went to the Dr, and he doesn't test for that nasty bacon related 'flu anymore (too many people have it) so I just got a sick note for work and was on my way. However, I've neglected to post some of the yummy-ness that I made over the weekend just past. I made some amazing lemon tart, which I served with a homemade (and ZOMG! it was so easy!) ice cream. I also made some rum balls for Food Critic Andrew, which I must say are thoroughly enjoyable. And the lemon tart - well, here is that amazing dessert. I made these with lemons from a work colleagues tree. Thanks, James!

Ice cream

Ingredients

600 ml thickened cream
395g tin condensed milk
1 tsp vanilla essence

Method

1. Mix cream and condensed milk together, and beat with a stick mixer, until quite thick
2. add vanilla essence, and stir thoroughly
3. Freeze. At one hour, then a couple of hours later, remove from freezer, and quickly mix with a fork. (This prevents crystallisation, apparently). I'm not even sure this last step is needed. Next time I'll make some, and not do this part, and report back.

Lemon Tart:

Ingredients:

Base:

1 packet of your favourite plain biscuits (I use Girl Guide Biscuits! I think it is about 200g)
100g melted butter

Filling:

395 g tin condensed milk
3 eggs
1/2 cup thickened cream
Juice and zest of two lemons

Method:

1. Mix the base ingredients together, line a pie dish and refrigerate until needed
2. Mix filling ingredients together, and our over prepared base
3. Bake for 30 min in a preheated 180 degree Celsius oven
4. Remove and serve chilled with homemade ice cream, or cream, or whatever you like!