Italian Lemon Ice - cooking recipe

Ingredients

Water Ices
2 cups hot water
3/4 cup sugar
1/2 cup lemon juice, fresh squeezed
1 teaspoon grated fresh lemon rind
Roman Style Lemon Ices
1 1/2 cups sugar
1 quart water
3/4 cup lemon juice, fresh squeezed
1 egg white
1/4 cup sugar
3 ounces white rum

Preparation

***Water Ices*** (serves 4).
Melt sugar in hot water, add lemon juice and rind.
Let mixture stand for 5 minutes.
Strain, place mixture in a freezing tray and freeze, stirring frequently, until it reaches a mushy consistency.
If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
****Roman Style**** (serves 6).
Combine sugar and water in saucepan, heat until sugar melts.
Add lemon juice.
Strain mixture through a very fine sieve.
Freeze until mushy, stirring frequently.
Beat egg white until stiff.
Remove ice mixture from freezer when mushy.
Add stiffly beaten egg white and 1/4 cup sugar and mix well.
Add rum and mix.
Return to freezer and continue to freeze to ices consistency (not solid), stirring often.
If you have an electric ice cream machine, pour mixture into machine and freeze according to manufacturer's directions.
Add beaten egg white and sugar according to manufacturer's instructions as you would if you were adding additional ingredients (nuts, choc chips, etc) to your ice cream.