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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 6 |
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It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the water ices , or the creamier Roman Style ices. One of my fondest summer memories as a child, was when my grandmother would slip me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum! Ingredients:
2 cups hot water |
3/4 cup sugar |
1/2 cup lemon juice, fresh squeezed |
1 teaspoon grated fresh lemon rind |
1 1/2 cups sugar |
1 quart water |
3/4 cup lemon juice, fresh squeezed |
1 egg white |
1/4 cup sugar |
3 ounces white rum |
Directions:
1. ***Water Ices*** (serves 4).
2. Melt sugar in hot water, add lemon juice and rind.
3. Let mixture stand for 5 minutes.
4. Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
5. If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
6. ****Roman Style**** (serves 6).
7. Combine sugar and water in saucepan, heat until sugar melts.
8. Add lemon juice.
9. Strain mixture through a very fine sieve.
10. Freeze until mushy, stirring frequently.
11. Beat egg white until stiff.
12. Remove ice mixture from freezer when mushy.
13. Add stiffly beaten egg white and 1/4 cup sugar and mix well.
14. Add rum and mix.
15. Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
16. If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
17. Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.
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