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You can store egg whites in the refrigerator for up to 2 days, or up to 3 months frozen. GRATE the lemons and squeeze juice out of them. MIX heavy cream, full fat milk, lemon zest- and juice into a small saucepan.
HEAT up using medium-high heat, make sure the mixture doesn't get too hot. USE a elecric mixer or a basic whisk to beat the egg yolks + 75 gram together until white and foamy.
CAREFULLY pour the warm mixture together with the egg yolks while beating. The egg yolks will cook when beating too hard or too fast, so keep that in mind.
POUR the mixture back into the pan and cook using low heat. KEEP stirring to prevent burning. It's best to use a silicone spatula for this, since you can use it to scrape the bottom of the pan without missing anything.
You'll notice when the mixture has been cooked well by running your finger through the spatula. If you can clearly see a clear stripe, it's ready.
Let the mixture cool off completely before pouring it into the ice cream maker.
This is the easiest part of the recipe. POUR the mixture into the ice cream maker and turn it on for about 40 minutes, depending on how powerful the machine is.
TRANSFER the lemon ice cream into a airtight (plastic) container, store into the freezer. Enjoy!