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Add a photoServings: 4
Ingredients
- 1 x Free range egg, separated
- 250 ml Lowfat milk
- 140 gm Caster sugar Zest and juice of 1 lemon Glazed lemon peel Mint leaves and borage flowers
Directions
- Whisk the egg yolk with lowfat milk. Gradually fold in the sugar. Grate the zest from the lemon careful on the finest part of a stainless steel grater.
- Squeeze the juice from the lemon and add in with the zest to the liquid. Whisk the egg white till quite stiff and fold into the other ingredients. Freeze in a sorbetiere according to the manufacturer's instructions.
- Alternatively, put into a freezer in a covered plastic container.
- When the mix starts to freeze, remove from the freezer and whisk again, or possibly break up in a food processor. Then put it back in the freezer till it is completely frzn. Meanwhile, refrigeratethe serving plates.
- To serve, scoop the ice cream into curls and arrange on the chilled plates or possibly in pretty frosted glass dishes. Decorate with crystallised lemon peel, borage flowers and fresh mint leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 5 | 19% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 28mg | 1% |
| Potassium 97mg | 3% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.35g | 2% |
| Protein 2.17g | 3% |
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