Lemonheads with lemon ice

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the lemons hot and grate them dry. Cut off the upper third as a lid. Carefully squeeze the lid and lemons. For the syrup 1⁄2 measure out l lemon juice. Boil up with butter and 175 g sugar in a pot and reduce to approx. 300 ml.

2. 2

   Take it off the stove. Let it cool down completely.

3. 3

   For the lemon ice cream, carefully scrape the remaining pulp out of the lemons and lids with a teaspoon. Cut the underside of the lemons straight so that they do not tilt, but can stand upright.

4. 4

   Separate eggs. Beat the egg white in 2 portions in a bowl with the whisks of the mixer until stiff. Whip the cream until stiff as well. Whip the egg yolks and 75 g sugar with the whisk of the mixer until thick and creamy.

5. 5

   Stir lemon syrup into the egg yolk and sugar mass. First fold in cream, then beaten egg white loosely with a dough scraper.

6. 6

   Spread lemon cream into the hollowed lemons. Cover lemons and lid with foil (caution: place lids next to each other, not on top of each other!) and freeze for at least 3 hours. Remove everything.

7. 7

   Place the lid on the filled lemons and let them defrost at room temperature for about 15 minutes. Happy spooning!.

Nutrition Facts

KCAL
320 kcal

CARBS
28 g

FATS
20 g

PROTEINS
5 g