Eemon-ice
Ingredients
Directions
Prepare a very rich, sweet lemonade and freeze it.
When it is nearly frozen, add the well beaten egg whites.
Finish freezing until solid.
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.
Explore the science
What each ingredient does
- Lemonade
- Provides the sweet, acidic base that gives the frozen dessert its flavor and body.
- Egg whites
- Whipped foam adds air and a lighter, fluffier texture to the frozen mixture.
The step that matters
Adding the egg whites when nearly frozen. If the mixture is still liquid, the beaten whites will deflate and sink. Partly frozen mixture is thick enough to hold the foam in suspension, keeping the dessert light as it freezes solid.
“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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