Lemon Ice Cream No Ice Cream Maker Necessary

From confident cooking.

Whisk or beat yolks in heatproof bowl.

Set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water.

Whisk until light and fluffy and increased in volume.

Add 2 / 3 cup sugar , zest and juice , continue whisking until thick and pale.

Remove from heat and cool slightly.

Beat egg whites in a separate bowl until stiff peaks form.

Add 1 / 3 cup sugar gradually.

Beat until sugar is dissolved and mixture is thick and glossy.

Fold egg whites and cream into lemon mixture.

Pour into a 7-cup capacity metal freezer tray and freeze 3-4 hours or until firm.

egg yolks, sugar, lemons, zest of, fresh lemon juice, egg whites, cream