Italian Ice Cream and Sorbets Recipes - Frozen Lemon and Almond Ice Cream (Spumone di Limone e Mondorle) Recipe

Ingredients

• 45 ml/3 tbsp water

• 2.5 ml/1/2 tsp gelatin

• 2 eggs, separated

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 225 g/8 oz/1 cup cream cheese

• Grated rind and juice of 2 lemons

• 225 g/8 oz/1 cup fromage frais

• 50 g/2 oz/1/2 cup finely chopped almonds

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Method:

1. Put the water in a small bowl and sprinkle over the gelatin. Leave to soften for 5 minutes.

2. Stand the bowl over a pan of hot water and stir until dissolved. Remove from the pan and leave to cool.

3. Whisk the egg yolks and sugar together in a bowl until pale and thick.

4. Beat in the cream cheese, rind and juice of the lemons and stir in the fromage frais.

5. Fold the gelatin into the lemon cheese mixture. Whisk the egg whites until they form soft peaks.

6. Fold into the soufflé mixture and spoon into a serving bowl. Freeze until firm.

7. Decorate with the almonds just before serving.