ICE CREAM IN SPANISH RECIPES

Steps:

• Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
• Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
• Beat the egg yolks until light then blend a bit of the hot mixture into it.
• Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
• Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
• Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
• Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
• If desired, top with fresh fruit or chocolate or butterscotch sauce.

Steps:

• Heat the milk, 225 g|1 cup sugar, cinnamon stick and the lemon zest in a pan to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature.
• Remove the cinnamon stick and strain the milk through a sieve to remove the grated lemon zest.
• Whisk together the egg whites and remaining sugar to stiff peaks.
• Pour the milk into a mixing bowl, and carefully fold in the egg whites until blended.
• Put into a freezerproof container and cover with cling film, sealing it tightly. Freeze for at least 2 1/2 hours.
• Remove from the freezer and whisk before serving.
• Serve in glasses.