Creamy lemon ice cream

A pareve or dairy way to cool off in the heat

08/02/12
Online Jewish Week Columnist
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I don't really need to sell you on the joy of ice cream in the summer, do I? Let's face it, I'm hardly the first to recommend such a thing. But in case you need a little convincing, 5 minutes of work can award you with a creamy, tasty, tangy and basically perfect frozen treat, even without an ice cream maker. If you do have one, you can pour this mixture in it to freeze, but it will still be delicious if you don't. Using fresh lemon juice will give it an extra boost, but the bottled stuff works well too.

Note: Eggs are easiest to separate when they're cold, but will whip up to a greater volume when room temperature. So if you can, separate them right out of the fridge, and give them about 15 minutes to warm up a touch.

Lemon Ice Cream

6 eggs, separated*
1 cup sugar
1 cup heavy cream or non-dairy whip
1/2 cup lemon juice

Beat the egg whites and 1/2 cup sugar together until peaks are formed.
Beat the egg yolks, remaining 1/2 cup sugar, cream and lemon juice together until thickened, about the texture of whipped cream.
Gently fold the egg whites in to the cream mixture until completely incorporated. Pour into a plastic container, cover and freeze, stirring after 20 minutes and then again after another 20. 

*Yes, yes, raw eggs, I know. If you don't want to eat them, by all means, don't make this recipe!

Last Update:

08/02/2012 - 05:57

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