| Beat egg whites until stiff. Add sugar. Puree fruit in a blender along with yolks and lemon juice. (A hand blender works really well for this.) Fold fruit into beaten egg whites and stir gently until combined. Freeze for 1 hour. Then mix again and refreeze. Yields about 1/2 gallon. NOTE: This recipe calls for raw eggs, and tastes most ice-creamy that way. If you prefer to substitute pasteurized eggs whites, you can replace each yolk with an equal amount of water (about 2 T.) and a few drops of vegetable oil (about 1/2 T.). Without the yolks, the consistency of the final product is more sorbet-like, but it's still light and refreshing. Continue by pureeing as directed above. |
