Spanish Lemon Ice
- Ready In:
- 4hrs 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 eggs
- 140 g sugar
- 14.79 ml lemon rind
- 29.58-44.37 ml lemon juice
- 250.0 ml milk
directions
- Separate egg yolks and whites.
- Beat yolks and sugar until light and creamy.
- Beat whites in a separate bowl until stiff.
- Add lemon juice and zest and milk to yolk mixture.
- Fold in whipped egg whites gently.
- Put into a suitable container for freezing, that will still allow you to whip the mixture in later on.
- Freeze mixture until just frozen through (about 2 hours).
- Take out and whip again for a few minutes.
- Refreeze until needed.
- 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.
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RECIPE SUBMITTED BY
I'm a part time at home Mom with two beautiful girls aged 10 and 13, who take after their mother and love to cook also. I love trying out new recipes, especially those that are light, healthy and have lots of flavour. My passion in life is to help woman grow into their potential, which I do through mentoring in my local church. For fun I enjoy reading, mosaics, gardening and having coffee with friends. My pet peeves - political correctness and blame shifting.