Lemon Ice
Ingredients
Directions
Make the mixture
Make a strong lemonade and sweeten it well.
Beat the egg whites to a stiff froth.
Freeze
Combine the beaten egg whites with the lemonade and freeze.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lemonade
- Provides the liquid base, sweetness and tartness that define the ice.
- Egg whites
- Beaten to a froth, they add air and a light, fluffy texture to the frozen ice.
The step that matters
Beating the egg whites to a stiff froth. Egg whites trap air only when beaten to a stiff froth, and that trapped air gives the frozen ice its light, airy texture. Under-beaten whites add little volume, so the ice turns out denser.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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