Lemon Ice Cream (no Ice Cream Maker Necessary)

Total Time
35mins
Prep 20 mins
Cook 15 mins

From Confident Cooking.

Ingredients Nutrition

Directions

  1. Whisk or beat yolks in heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; whisk until light and fluffy and increased in volume; add 2/3 cup sugar, zest and juice, continue whisking until thick and pale; remove from heat and cool slightly.
  2. Beat egg whites in a separate bowl until stiff peaks form; add 1/3 cup sugar gradually; beat until sugar is dissolved and mixture is thick and glossy.
  3. Fold egg whites and cream into lemon mixture; pour into a 7-cup capacity metal freezer tray and freeze 3-4 hours or until firm.

Reviews

(1)
Most Helpful

This dessert is light and fluffy, sweet and lemony. It has an incredible flavor, yet I would not classify this as an "ice cream". The texture is not ice cream as I know it, or even a sherbet. This is however, an incredible frozen dessert that I think would be very good served in small portions with a thin, crisp cookie. I made this exactly as discribed in the recipe. I will definitely make this again! Thank you Evelyn, for showing me something new in desserts!

Bev May 24, 2006

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