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Rachel Allen
Rachel Allen from Market Kitchen
End your meal with a cool burst of freshness - from Rachel Allen
 

Spanish lemon ice

Spanish Lemon Ice

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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easy
 
Serves: 4
vegetarian
Prep: 10 min, plus freezing time
 
 

Ingredients

 2 Eggs, separated
500ml Milk
275g caster sugar
2 Lemons, finely grated zest and juice
 

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