Lemon ice cream

Ingredients

• 1 lemon, zest and juice
• 3 eggs
• 50 g erythritol
• 425 ml heavy cream
• ¼ teaspoon yellow food coloring (optional)

Preparation

Wash the lemon (1 piece) in warm water. Then finely grate the zest and squeeze out the juice, setting it aside.

In a deep bowl, whisk the egg whites (3 pieces) until stiff peaks form. In another bowl, whisk the egg yolks (3 pieces) and erythritol (50 g) until light and fluffy. Then add the lemon juice and, if desired, a few drops of yellow food coloring. Gently fold the egg whites into the yolk mixture.

In a large bowl, whip the cream (425 ml) until soft peaks form. Then carefully fold the egg mixtures into the whipped cream.

Place the ice cream mold in the freezer and stir well every half hour for the first 2 hours.

Freezing may take up to 8 hours.

If the ice cream is too hard, let it sit at room temperature for 15 minutes before serving.