Kaye and Geoff's Recipes - Icecream

Lemon Gelati

1/2 cup of hot water
Finely grated rind of one lemon
1/4 cup lemon juice
2 tspns gelatine
1 x 200ml carton non fat yoghurt (natural)
1/2 cup castor sugar
2 egg whites

1. Combine water and lemon juice and while heating sprinkle on gelatine and stir until dissolved.
2. Add sugar and stir until it is dissolved. Cool slightly and add rind and yoghurt. Freeze in metal container until crystals form about 1cm thick around the sides of the container.
3. Remove from freezer and place in bowl. Beat until smooth and then add stiffly beaten egg whites. Re-freeze. This will be smoother if the mixture is allowed to soften a little and beaten again.

Best eaten one or two days after preparation. If left in the freezer for longer, the Ôsoftness and smoothnessÕ can be revived by allowing the product to soften a little and re-beating and freezing.