Last month we posted some ice lollies to make. Well the hot summer weather looks set to continue so here is a favourite ice cream recipe.
It is really a cross between a sorbet and an ice cream – just as refreshing as sorbet but a little bit creamier!
The lemon juice in it, is a great source of vitamin C. This vitamin has been called the master immune boosting nutrient and most diets do not
contain enough of it. Vitamin C also has natural antihistamine properties which will help hay fever sufferers.
Lemon Ice cream
11/2 pints natural yogurt
8oz caster sugar
Juice and rind of 2 lemons
1 tsp. vanilla essence
2 egg whites
¼ tsp salt
¼ tsp cream of tartar
1/4 tsp cream of tartar
½ pint double cream
Lemon slices for decoration
Mix yogurt, sugar, lemon juice, lemon rind and vanilla essence together.
Whisk egg whites, salt and cream of tartar until stiff.
Fold egg whites gently into the yogurt mixture and then fold in the whipped cream.
Pour into a soufflé dish and freeze overnight.
Garnish with lemon slices before serving.
Defrost out of the freezer for 10 minutes before serving to allow to soften a little.
By our Nutritionist, Nicky Seabrook
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