Sugar, water and lemon juice never tasted so smooth and creamy. Try this French favorite on a warm summer evening to cleanse your pallet after a great meal. You'll want to make this over and over.
| Lemon Ice |
|
Ingredients Required: Lemon Ice
| |
| Lemons - Fresh |
4 - (Juice and Zest) |
| Sugar |
9 ounces |
| Water |
24 ounces |
| Egg Whites |
2 |
Preparation Instructions: Lemon Ice
| In a saucepan bring the water, sugar and zest of the lemons to a boil until all the sugar is dissolved. Remove zest from the syrup and reserve for garnish. Stir in the juice from the 4 lemons. |
| Pour into a clean container, cover and chill to 40°F or colder. Overnight works best. |
| Assemble freezer bowl on ice cream maker. Add the chilled base and start to freeze. While freezer is running, beat the two egg whites until they form soft peaks and add along with the base. Continue freezing to desired consistency. |
| Move to a pre-chilled storage container, cover and place in your freezer for several hours or overnight in order for the dessert to ripen. |
| To soften, move to the refrigerator for a period of time before serving. Serve in a chilled dish and garnish with a bit of lemon zest. |
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