Lemony Kraut Ice Cream

Serves 2 quarts


2 tablespoons cornstarch

1 cup sugar

1/4 cup grated lemon peel (about 6 medium lemons)

1-1/2 cups milk

2 eggs, separated

1/2 cup each: lemon juice, sauerkraut juice

1 quart heavy cream, whipped


Mix cornstarch, sugar and lemon peel in saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat. Beat egg yolks in large bowl. Gradually blend in milk mixture. Cool. Stir in lemon juice and kraut juice. Beat egg whites until stiff, but not dry. Fold with cream into cornstarch mixture. Turn into refrigerator trays. Freeze until ice crystals form around edges of trays. Turn mixture into large bowl and beat well. Return to trays. Freeze until firm. Mellow in refrigerator for 1/2 hour before serving.

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