Lemon Ice-Cream

Ingredients

• 1.3 egg yolks
• 2.125 ml sugar
• 3.62 ml lemon juice
• 4.2 teaspoon lemon rind, grated
• 5.pinch salt
• 6.250 ml cream, beaten in a separate bowl
• 7.3 egg whites, stiffly beaten

Method

1. 1.Beat the yolks and sugar very well until thick and creamy.
2. 2.Add the lemon juice, rind and salt.
3. 3.Beat again.
4. 4.Beat the cream in another bowl and fold into yolk mixture.
5. 5.Lastly whip the egg whites stiffly but do not overbeat.
6. 6.Fold into egg yolk mixture.
7. 7.Rinse out a springform pan with cold water to which you have added a little oil, or spray the pan with a non-stick cooking spray.
8. 8.Pour mixture into the pan.
9. 9.Cover with foil or gladwrap and freeze for several hours.

Notes

• Can be made 1 week in advance.
• Variation 1: Scoop out lemons. Put the icecream into the lemon shells. Top with a lemon lid and decorate with a fresh lemon leaf.
• Variation 2: Sprinkle base of the springform pan with ¾ packet Boudoir biscuit crumbs. Pour over filling. Sprinkle rest of packet biscuit crumbs over top.
• Gladwrap = South African term for cling film / plastic wrap.