Lemon Ice-Cream

Serve 5

Ingredients:

6 egg yolks

2/3 C caster sugar

2 tsp grated lemon rind

1/3 C lemon juice

4 egg whites

1/3 C caster sugar, (extra)

1/2 C cream, lightly whipped

Method:

1. Whisk or beat yolks in heatproof bowl, stand over pan of simmering water. Whisk till light and fluffy and increased in volume.
2. Add sugar, rind and juice, continue to whisk till thick and pale.
3. Remove from heat and let cool slightly.
4. Beat egg whits till stiff peaks form, add extra sugar gradually and beat till sugar is dissolved and mixture is thick and glossy.
5. Use a metal spoon to fold egg whites and cream into lemon mixture. Pour into 7 cup capacity metal freezer tray.
6. Freeze about 3 to 4 hours or till firm.