Lemon Spoom

I actually got this recipe at Ciao! but it was hard to track down, so I'm saving it by posting it here. Thanks to Jill Murphy!

Ingredients

• 50ml water
• 100g granulated sugar
• 280ml carton whipping cream
• juice of 2 lemons
• 2 egg whites

Steps

Gently heat the sugar and water in a pan until the sugar has melted. Take the pan off the heat and let it cool down for five or ten minutes. Once it's cooled, stir in the lemon juice and the cream. In a bowl, whisk the egg whites until they're all fluffy and bubbly. Slowly add the egg whites to the mixture in the pan, stirring really, really well. Pour the whole lot into a Tupperware box, put the lid on and shove it in the freezer for an hour or so, maybe two hours, and you're all done. Lemon Spoom is really old fashioned – my grandmother always used to make it on high days and holidays – but it's gorgeous. It's like a cross between a sorbet and an ice cream, I guess – very light and fluffy. The lemons give it a fresh taste; the sugar a sweet background; the cream a smooth, sophisticated texture. Yum!