This was sent in by a couple of Gumbo Pages readers, Paul & Francine Keusenkothen. Francine says it was her mom's recipe, and that this recipe produces a lemon ice with a wonderful consistency. 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.

Buon appetito!

1. Soften gelatin in cold water.

2. Dissolve sugar in boiling water. Boil 5 minutes.

3. Cool mixture then add lemon juice and rind.

4. 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 semi-frozen.

5. Beat egg whites until soft peaks form; add remaining 2 T sugar and beat until peaks are stiff. Fold in lemon mixture.

6. Freeze 3 hours or overnight (or process in ice cream maker until proper consistency).


creole and cajun recipe page | the gumbo pages
search this site

Chuck Taggart   email chuck (at) gumbopages (dot) com