Lemon Ice Cream (no Ice Cream Maker Necessary) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 5 |
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From Confident Cooking. 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.
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