Lemon ice cream

1 serving


Ice sprinkled with salt is laid on the bottom of the tub with a layer of 5-7 cm, a cylindrical shape is installed with a convex bottom - frost. The space between the walls of the mold and the tub is filled with pieces of ice with salt. The ice cream maker, half filled with the cooled mixture, is tightly closed with a lid and rotates one way or the other. The mixture in the form is periodically kneaded: a frozen layer is separated from the walls and evenly distributed throughout the mass. Rotation and cleaning of the mold walls is carried out until the mixture acquires the consistency of thick sour cream. After that, the ice cream is mixed again, the mold is closed with a lid, laid with ice, covered with a dense cloth and maintained for
1. 5- 2 hours, until the mass sets. Boil the syrup: boil water with sugar for 10 minutes until completely thickened, and then cool. Squeeze the juice from 5 lemons, strain it and mix with sugar syrup and strong foam of 2 egg whites. Pour the mass into the ice cream maker. Lemon ice cream will be especially delicious if you add 125g of apricot or cherry (or coffee) liqueur to it. A mixture of various liquors can also be used for this purpose. It is recommended to add them to a semi-frozen mass.