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Spanish Lemon Ice

This is delicious and light just on it’s own,or fantastic with my Spanish almond cake recipe. Very welcome after lots of chilli.!


  • 1 Free-Range Egg

  • 250 ml Milk

  • 140 g caster sugar

  • Finely grated Zest and Juice of 1 Lemon


  • 1.

    Whisk the egg yolk with the milk.

  • 2.

    Add the sugar, grated zest and juice of the lemon.

  • 3.

    Whisk the egg white until stiff and fold into the other ingredients.

  • 4.

    Freeze in a sorbetiere, or alternatively put into a freezer.

  • 5.

    If it is in the freezer, remove when it is half frozen, whisk it up, or break it up in a food processor, then put it back into the freezer until it is completely frozen (Taking it out of the freezer half way prevents it forming ice crystals).

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i am 12 and just made this. love it. soooo nice x