- 2 LEMONS, juice and rind
- 2 LEAVES OF GELATIN, soaked
- 5 EGGS, separated
- 1 CUP CREAM, whipped with
- 100 GRAM SUGAR
- 1 CUP MILK
- 3 EGG YOLKS
- 75 GRAM SUGAR
- 200 GRAM STRAWBERRIES, pureed with
- JUICE OF 1 LEMON
- 1 CUP CREAM, whipped
Heat the lemon juice and dissolve the gelatin, allow
to cool down to room temperature. In the mean time, beat the egg whites
until fluffy. Stir the egg yolks together with the lemon juice mixture
and the rind, and beat a few minutes. Now put together the cream, lemon
egg yolk mixture and egg whites and put it in a bowl in the freezer
for at least 5 hours.
Mix the egg yolks, the sugar and the milk together
and heat the mixture, either au bain marie or in the micro wave, first
30 seconds and then 15 seconds every time. Keep mixing in between. When
the mixture thickens and is hot, put it in the fridge for one hour.
Add strawberry puree and the cream and stir well. Freeze for at least
4 hours, stir every hour, or use an electrical ice cream maker.