Spanish Lemon Ice
Serves 4
This is delicious and light just on it’s own, or fantastic with the Spanish almond cake above. This would be very welcome after lots of chilli!
Ingredients
- 1 free-range egg, separated
- 250ml (8 1\2 fl oz) milk
- 140g (5 oz) caster sugar
- Finely grated zest and juice of 1 lemon
Method
- Whisk the egg yolk with the milk.
- Add the sugar, grated zest and juice of the lemon.
- Whisk the egg white until stiff and fold into the other ingredients.
- Freeze in a sorbetiere, or alternatively put into a freezer.
- If it is in the freezer, remove when it is half frozen; whisk it up, or break it up in a food processor, then put it back into the freezer until it is completely frozen(Taking it out of the freezer half way prevents it forming ice crystals).