Creamy lemon ice cream

Ingredients for 1 servings:

• 125 ml water
• 160 g sugar, of which 10% glucose
• 2 lemons, peel
• 1 tsp locust bean gum
• 3 m.-large egg whites
• 1 pinch of salt
• 300 ml lemon juice

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

made with egg whites in the ice cream maker

Heat the water with the sugar and lemon zest, then stir in the carob flour with a whisk and bring to a boil. Remove the pan from the heat and let the mixture stand for about 15 minutes, then add the lemon juice. Now pour the base mixture through a sieve into a bowl to remove any pips and lemon zest. Place the bowl in the refrigerator for about 1-2 hours, until the mixture thickens and is cold. Beat the three egg whites with a pinch of salt until very stiff. Fold the beaten egg whites into the cold lemon jelly with a whisk, then freeze the mixture in the ice cream maker until the desired consistency. Pour the ice cream into containers and allow to freeze further.