Start by making your lemon biscuits – In a large bowl mix your flour and sugar together and then mix in the butter until it resembles breadcrumbs. Add the egg and lemon and mix well. Knead well until you have a biscuit dough. Make into biscuits and cook in the oven on a 180c heat for 10 minutes or until your biscuits are soft but not too hard. Put them to one side and allow to cool.
Make your ice cream while your biscuits are in the oven – whisk together the egg yolks with the sugar until they are nice and fluffy and light. Heat the milk and cream in a saucepan and add the lemon. Add the egg mixture to the pan and cook on a high heat stirring constantly. After 5 minutes place your pan in the fridge and allow to cool.
When your biscuits have cooled take 3 of your biscuits and make them into breadcrumbs and fill the bottom of your pots with them. Put them to one side.
In your ice cream maker add your cold partly made ice cream. Allow to whisk for 5 minutes and then add the rest of your lemon biscuits. Break them up into 1/5 of a biscuit at a time and allow it to mix up your ingredients.
Leave the ice cream maker to carry on doing its magic for 45 minutes.
Then place in your pots on top of the crumble and finally finish by placing a lolly stick in the top.
Freeze for 2 hours and then serve as you want them.
You could also alter this and make a chocolate ice cream with a cookie dough crumble. But I love the freshness of the lemons.