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Spanish lemon ice
- Prep time:
- 10 mins, plus freezing time
- Cook time:
- Serves:
- 4
End your meal with a cool burst of freshness - from Rachel Allen
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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.
photo: jeancazals.net
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.
photo: jeancazals.net
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Latest Comment
View all comments (4)This recipe is great it is lemony and cold and also very refreshing
Would like to make this for my 'Spanish' evening but need more detail please. Large medium or small eggs? Whole or semi-skimmed milk?
Lovely! I'm going to try this one for my next dinner-party (next weekend!) to end up with a fine and classy touch ;0) thanks a lot! Gracias!
Couldn't wait overnight and tried it after six hours anyway. Absolutely yumtious !