Lemon Semi-Fredo

Not ice cream nor sorbet... it's Semi-Fredo

Ideally served in slices so you'll need a loaf tin for this one... ice cream from a baking tin!

6 Egg yolks
150g Castor sugar
150ml Lemon juice
Zest of one lemon
375ml Cream, lightly whipped

Whisk the egg yolks, sugar, lemon juice and zest in a glass bowl over a saucepan of boiling water. Keep whisking and as the mixture heats up it swell in volume. Keep going until it is approximately double in size and light and fluffy. Remove from the heat and allow it to cool giving the odd whisk every now and again.

When the mixture is fully cold, fold in the whipped cream.

Line the loaf tin with cling film (saran wrap for you Americans out there) so that you can lift the semi-fredo out when set. Freeze until solid, a few hours or so should do it.

Slice and serve.

PS. I use the "spare" egg whites from this recipe to make meringues... they go great together.

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