Spanish Lemon Ice

Directions

1. 1
   Separate egg yolks and whites.
2. 2
   Beat yolks and sugar until light and creamy.
3. 3
   Beat whites in a separate bowl until stiff.
4. 4
   Add lemon juice and zest and milk to yolk mixture.
5. 5
   Fold in whipped egg whites gently.
6. 6
   Put into a suitable container for freezing, that will still allow you to whip the mixture in later on.
7. 7
   Freeze mixture until just frozen through (about 2 hours).
8. 8
   Take out and whip again for a few minutes.
9. 9
   Refreeze until needed.
10. 10
    I don't think this mixture should be kept for a long time in the freezer because of the raw eggs.
11. 11
    I imagine no more than a week would be best.