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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.21 Kcal (767 kJ) | ||
| Calories from fat | 22.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 4% | |
|---|---|---|---|
| Cholesterol | 90.02mg | 30% | |
| Sodium | 37.47mg | 2% | |
| Potassium | 45.06mg | 1% | |
| Total Carbs | 38.11g | 13% | |
| Sugars | 35.51g | 142% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 15mg | 1% | |
| Amount Per 100 g | |||
| Calories | 260.87 Kcal (1092 kJ) | ||
| Calories from fat | 32.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 4% | |
|---|---|---|---|
| Cholesterol | 128.17mg | 30% | |
| Sodium | 53.36mg | 2% | |
| Potassium | 64.16mg | 1% | |
| Total Carbs | 54.26g | 13% | |
| Sugars | 50.56g | 142% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 4.65g | 7% | |
| Vitamin C | 5.5mg | 6% | |
| Iron | 0.8mg | 3% | |
| Calcium | 21.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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