Spanish Lemon Ice

1. 1

   Separate egg yolks and whites.

2. 2

   Beat yolks and sugar until light and creamy.

3. 3

   Beat whites in a separate bowl until stiff.

4. 4

   Add lemon juice and zest and milk to yolk mixture.

5. 5

   Fold in whipped egg whites gently.

6. 6

   Put into a suitable container for freezing, that will still allow you to whip the mixture in later on.

7. 7

   Freeze mixture until just frozen through (about 2 hours).

8. 8

   Take out and whip again for a few minutes.

9. 9

   Refreeze until needed.

10. 10

    I don't think this mixture should be kept for a long time in the freezer because of the raw eggs.

11. 11

    I imagine no more than a week would be best.

* Per serving · 4 servings · Values may vary.

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