Tuesday, 26 July 2011

Sluttishly Sweet: Lemon Ice

Is there anything nicer than a lemony dessert at the end of a meal? As much as my eye is drawn to ice-cream sundaes and fudge brownies, I know I'll regret anything that doesn't have that sharp lemon lightness. After a heavy meal, it comes as a beautiful burst of freshness, and is incredibly refreshing in summer.

Lemon ice is a Spanish dish and is a cross between ice-cream and sorbet. It doesn't have double cream but it does use milk and eggs. No need for an ice-cream maker though - just a freezable container and a whisk.

Lemon ice

You will need:

  • 1 egg, separated
  • 150g sugar
  • 225ml milk
  • 2 lemons, zest and juice
Make it!
  • Separate the egg, putting the yolk in one bowl and the white in another. Whisk the yolk with the milk, then whisk in the sugar and lemon zest and juice.
  • Whisk the egg whites until stiff (warning: this will take a lot of arm work. Use a food processor or electric whisk if you have one).
  • Gently fold the egg whites into the lemony mixture. Taste it to see if it needs more lemon or sugar. Pour into a shallow dish and freeze.
  • After two hours, remove and whisk again. This stops ice crystals from forming.
  • Refreeze until you want to eat it.
Enjoy a bowlful on its own or with a handful of raspberries. I've taken to spooning it into my mouth before dinner, pitifully claiming it's a palate cleanser, ok? It'll keep for about a week - don't hang on to it for too long because of the raw egg.

7 comments:

  1. Thank you for this. I love anything lemony so I'll definitely have a go at making this, very soon!

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  2. You've probably got all the ingredients lurking at home! It takes literally five minutes to whisk it all together. So easy.

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  3. This sounds delicious and I will definitely try it.
    A low fat, low energy alternative is lemon meringue pie ice cream, which basically means mixing a tub of creme freche with half a jar of lemon curd, breaking in a whole packet of meringues, mixing thoroughly and freezing overnight.
    Wonderful.

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  4. Wow Helen, that sounds lush! I am none too keen on eating raw eggs in anything after a particularly bad bout of ralphing following some After Eight chocolate mousse I once made, but your lemon meringue pie ice cream sounds just the ticket!

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  5. @spiderbaby: Oh no, poor you! I can assure you that I've eaten a tub of this with no miserable consequences, however. Make it with a super fresh egg and don't keep it hanging around for too long, I'm sure you'll be fine.

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  6. Hee, I have those bowls -- John Lewis, right? Will definitely bookmark this recipe for later; I love anything lemon. Thanks!

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  7. Ha - yes, John Lewis indeed! The classy blue interior makes anything look pretty.

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