Lemon Ice Cream

I was all set to tell you about this completely addicting ice cream last summer, but some way or another, time escaped me, and I had to tell you about this incredible pie and that amazing cobbler. But it's all worked out in the end, because this recipe is perfect for Passover, and will get you so hooked you will make it all year round. I promise. This ice cream is actually a permanent member of my freezer. And it doesn't even need an ice cream maker!

I don't have much else to say about this - except make it ASAP. Fresh lemon juice is always nice, but making it with the bottled stuff will be delicious as well. It's good to make this in a glass bowl, so you can make sure that all the egg whites are folded in to the mixture.


Tip of the Day: 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.


Recipe: 

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 until firm. 

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