Fresh Lemon Ice Cream With Crystallised Lemon Peel

In Romans 8:1-9 there is a division stated, but it is not between carnal and spiritual Christians. It is a division between those who walk after the flesh (the unregenerate) and those who walk after the Spirit (they that are Christ’s). There is no third category. Again, in Galatians 5:17-24 we have only two classes or categories – those that do the works of the flesh and those that are led by the Spirit. There is no third or fourth class or group.

Ernest Reisinger

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		A, At, Ballymaloe, Year	4	Servings

INGREDIENTS

1		Free range egg, separated
250		Milk
140	g	Caster sugar
		Zest and juice of 1 lemon
		Glazed lemon peel
		Mint leaves and borage
		flowers

INSTRUCTIONS

Whisk the egg yolk with milk. Gradually mix 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 with the zest to the
liquid. Whisk the egg white until 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 mixture starts to freeze, remove from the freezer
and whisk  again, or break up in a food processor. Then put it back in
the  freezer until it is completely frozen. Meanwhile, chill the
serving  plates.  To serve, scoop the ice cream into curls and arrange
on the chilled  plates or in pretty frosted glass dishes. Decorate with
crystallised  lemon peel, borage flowers and fresh mint leaves.
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