Spanish Lemon Ice
Ready In: 4 hrs 15 mins
Serves: 4
Ingredients
- 2 eggs
- 140 g sugar
- 1 tablespoon lemon rind
- 2 -3 tablespoons lemon juice
- 1⁄4 liter 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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