Lemon Ice Cream - Lemon Whip

👨‍🍳 Method

1. 1
   Separate the eggs. Beat the yolks with the lemon juice and save the whites for the last step.

   BowlWhisk
2. 2
   Whip the cold cream with the sugar until firm and holding its shape.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
3. 3
   Fold the lemon zest and the yolks into the whipped cream gently, so the whipped cream doesn't deflate.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
4. 4
   In a clean, dry bowl, Whip the egg whites to stiff peaks. Gently fold them into the cream mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
5. 5
   Transfer to two loaf pans, cover and freeze at least 6 hours, without stirring.

   Loaf panFreezer