Spanish Lemon Ice

Cooling and refreshing , this frozen dessert by Rachel Allen works particularly well after a spicy meal
By Rachel Allen
Spanish Lemon Ice
  • Rating:
  • Serves: 6
  • Prep Time: 10 minutes plus freezing
  • Effort: easy

Ingredients

Main

  • 1 eggs, separated
  • 250 ml milk
  • 140 g caster sugar
  • 1 lemons, grated zest and juice

Method

1. Whisk the egg yolks with the milk. Add the sugar, grated zest and juice of the lemons.

2. In a separate bowl, whisk the egg whites until stiff and fold into the lemon mixture.

3. Freeze in a sorbetiere. Alternatively, pour into a shallow container and half freeze. Remove and whisk or break it up in a food processor, then put it back into the freezer. This prevents ice crystals forming.

4. Leave in the freezer overnight to firm before serving.
1. Whisk the egg yolks with the milk. Add the sugar, grated zest and juice of the lemons.

2. In a separate bowl, whisk the egg whites until stiff and fold into the lemon mixture.

3. Freeze in a sorbetiere. Alternatively, pour into a shallow container and half freeze. Remove and whisk or break it up in a food processor, then put it back into the freezer. This prevents ice crystals forming.

4. Leave in the freezer overnight to firm before serving.

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