This is pretty similar to the marvelous lemon ice from the legendary Italian gelato emporium back home in New Orleans, Angelo Brocato’s, on Carollton in Mid-City.
1 envelope unflavored gelatin
1/4 cup cold water
2 cups fine granulated sugar
4 cups boiling water
3/4 cup fresh lemon juice
1 tablespoon grated lemon rind
2 egg whites
2 tablespoons sugar
3/4 t salt
Soften gelatin in cold water.
Dissolve sugar in boiling water. Boil 5 minutes.
Cool mixture then add lemon juice and rind.
Freeze in mixer bowl until sides solid and middle slushy (about 1 hour).
Remove from freezer. Beat until fluffy. Or process in ice cream maker until
Beat egg whites until soft peaks form; add remaining 2 T sugar and beat
until peaks are stiff. Fold in lemon mixture.
Freeze 3 hours or overnight (or process in ice cream maker until proper