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    You are in: Home / Recipes / Spanish Lemon Ice Recipe
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    Spanish Lemon Ice

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    jackandfiona's Note:

    Got this off the food channel at 3 am when I couldn't sleep. Lovely low fat dessert, very light and refreshing and you don't need special ingredients. I imagine you could sub the lemon with orange, pureed mango or peach just as easily. I imagine cream instead of milk would add a richer flavour but more calories. I used two eggs instead of one. Cooking time is freezing time.

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    Units: US | Metric


    1. 1
      Separate egg yolks and whites.
    2. 2
      Beat yolks and sugar until light and creamy.
    3. 3
      Beat whites in a separate bowl until stiff.
    4. 4
      Add lemon juice and zest and milk to yolk mixture.
    5. 5
      Fold in whipped egg whites gently.
    6. 6
      Put into a suitable container for freezing, that will still allow you to whip the mixture in later on.
    7. 7
      Freeze mixture until just frozen through (about 2 hours).
    8. 8
      Take out and whip again for a few minutes.
    9. 9
      Refreeze until needed.
    10. 10
      I don't think this mixture should be kept for a long time in the freezer because of the raw eggs. I imagine no more than a week would be best.

    Ratings & Reviews:


    Nutritional Facts for Spanish Lemon Ice

    Serving Size: 1 (133 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 216.1
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 2.2 g
    Cholesterol 114.8 mg
    Sodium 66.8 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 0.1 g
    Sugars 35.4 g
    Protein 5.3 g

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