Lemon Ice Cream

Ingredients

• 1.3 eggs, separated
• 2.125 millilitre castor sugar
• 3.60 millilitre lemon juice, fresh
• 4.15 millilitre lemon zest, finely grated
• 5.250 millilitre cream, whipped

Method

1. 1.Cream egg yolks and sugar together until pale and thick.
2. 2.Add lemon juice and zest.
3. 3.Fold in stiffly beaten egg whites and whipped cream.
4. 4.Deepfreeze.
5. 5.When almost frozen, re-spin in food processor and refreeze.

Notes

• Handwritten note: 'Double this' — recipe scales well to double quantity.
• Castor sugar measured in mls on the card (125 mls ≈ ½ cup).
• A second Lemon Ice Cream recipe from the collection; the first (from desserts-puddings-cakes) uses a springform pan and has boudoir biscuit variations.

Margin notes

• Double this (handwritten)