Lemon Ice Cream in Lemon
Lemon ice cream in lemon is a recipe with fresh ingredients from the South fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 organic lemons
- 150 g sugar
- 80 ml dry white wine
- 100 ml whipping cream
- 1 very fresh egg white
- 1 tbsp freshly chopped lemon balm
- Lemon balm (for garnish)
Instructions
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1.
Wash two lemons with hot water and thinly peel the zest (as much as possible without the white pith). In a pot, bring the zest, sugar, and wine to a boil while stirring; then let it simmer for 5 minutes off the heat. Cool and strain through a sieve.
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2.
Squeeze all lemons and set aside four squeezed halves with zest. Whip the cream stiffly. Beat the egg white halfway until frothy. Add lemon juice to the wine mixture and stir, then fold in the egg white. Fold in the whipped cream and lemon balm. Pour the mixture into a shallow metal bowl and freeze for about 4 hours, stirring vigorously every hour or blending with a stick. Alternatively, churn in an ice cream maker while freezing.
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3.
Poke out the flesh of the squeezed lemon halves with a teaspoon and place them in the freezer for 30 minutes. Fill the lemon halves with the lemon ice cream, garnish with lemon balm if desired, and serve immediately.
