Spanish Lemon Ice

Serves 4

This is delicious and light just on it’s own, or fantastic with the Spanish almond cake above. This would be very welcome after lots of chilli!


  • 1 free-range egg, separated
  • 250ml (8 1\2 fl oz) milk
  • 140g (5 oz) caster sugar
  • Finely grated zest and juice of 1 lemon


  1. Whisk the egg yolk with the milk. 
  2. Add the sugar, grated zest and juice of the lemon. 
  3. Whisk the egg white until stiff and fold into the other ingredients. 
  4. Freeze in a sorbetiere, or alternatively put into a freezer. 
  5. If it is in the freezer, remove when it is half frozen; whisk it up, or break it up in a food processor, then put it back into the freezer until it is completely frozen(Taking it out of the freezer half way prevents it forming ice crystals).