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Lemon ice cream

Ingredients
12 lemon
20 g spread, low fat
4 egg yolk
4 egg whites
saccharin

Collect the juice from the lemons in a bowl. Beat the yolk and the white of the egg well and then add the saccharin. Beat again and incorporate the mixture in the lemon juice. Add the butter and place the bowl in the heat in the bain-marie. Stir the mixture continually with a wooden spoon until it thickens, but take care that it does not boil. When it has thickened, cool slightly in cold water, stirring all the time. When still warm, place in the freezer for around 5 hours. Take out of the freezer from time to time and beat gently.

  INS/042/0809

Last updated: August 2009

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