Lemon Ice Cream (no Ice Cream Maker Necessary)

From Confident Cooking.

• Ready In: 35 mins
• Yields: 5 cups

Ingredients

• 6  egg yolks
• 2⁄3 cup sugar, plus
• 1⁄3 cup sugar
• 2  teaspoons  grated lemons, zest of
• 1⁄3 cup fresh lemon juice
• 4  egg whites
• 1⁄2 cup  cream, lightly whipped

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.