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Tuesday 26 July 2011

Sluttishly Sweet: Lemon Ice

Is there anything nicer than a lemony dessert at the end of a meal? As much as my eye is drawn to ice-cream sundaes and fudge brownies, I know I'll regret anything that doesn't have that sharp lemon lightness. After a heavy meal, it comes as a beautiful burst of freshness, and is incredibly refreshing in summer.

Lemon ice is a Spanish dish and is a cross between ice-cream and sorbet. It doesn't have double cream but it does use milk and eggs. No need for an ice-cream maker though - just a freezable container and a whisk.

Lemon ice

You will need:

  • 1 egg, separated
  • 150g sugar
  • 225ml milk
  • 2 lemons, zest and juice
Make it!
  • Separate the egg, putting the yolk in one bowl and the white in another. Whisk the yolk with the milk, then whisk in the sugar and lemon zest and juice.
  • Whisk the egg whites until stiff (warning: this will take a lot of arm work. Use a food processor or electric whisk if you have one).
  • Gently fold the egg whites into the lemony mixture. Taste it to see if it needs more lemon or sugar. Pour into a shallow dish and freeze.
  • After two hours, remove and whisk again. This stops ice crystals from forming.
  • Refreeze until you want to eat it.
Enjoy a bowlful on its own or with a handful of raspberries. I've taken to spooning it into my mouth before dinner, pitifully claiming it's a palate cleanser, ok? It'll keep for about a week - don't hang on to it for too long because of the raw egg.


  1. Thank you for this. I love anything lemony so I'll definitely have a go at making this, very soon!

  2. You've probably got all the ingredients lurking at home! It takes literally five minutes to whisk it all together. So easy.

  3. This sounds delicious and I will definitely try it.
    A low fat, low energy alternative is lemon meringue pie ice cream, which basically means mixing a tub of creme freche with half a jar of lemon curd, breaking in a whole packet of meringues, mixing thoroughly and freezing overnight.

  4. Wow Helen, that sounds lush! I am none too keen on eating raw eggs in anything after a particularly bad bout of ralphing following some After Eight chocolate mousse I once made, but your lemon meringue pie ice cream sounds just the ticket!

  5. @spiderbaby: Oh no, poor you! I can assure you that I've eaten a tub of this with no miserable consequences, however. Make it with a super fresh egg and don't keep it hanging around for too long, I'm sure you'll be fine.

  6. Hee, I have those bowls -- John Lewis, right? Will definitely bookmark this recipe for later; I love anything lemon. Thanks!

  7. Ha - yes, John Lewis indeed! The classy blue interior makes anything look pretty.


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