Lemon Sherbet

(This recipe makes 6 quarts and can be cut down for either a 2 or 4 quart
freezer).
 

Ingredients:
9 egg whites
2 cups sugar
2 cups light corn syrup
9 cups milk
3 cups half and half
2 cups lemon juice
 

Preparation:
Beat egg whites until stiff but not dry. Gradually beat in sugar. Add
corn syrup, milk, half and half, and lemon juice. Cover and refrigerate for
30 minutes. Freeze as per instructions with your ice cream freezer.

VARIATIONS:
Orange sherbet: Omit lemon juice and substitute orange juice. Add 1/4 to
1/2 tsp. orange food coloring, if desired.

Pineapple sherbet: Omit lemon juice and substitute same amount of canned
crushed pineapple (undrained).

Lime sherbet: Omit lemon juice and substitute lime juice. Add 1/4 to 1/2
tsp. green food coloring, if desired.
 

Frozen Lemon Mousse   Makes 1 eight-inch mousse     8 to 10  lemons 2 cups sugar 8  large egg yolks, 2  whole eggs 1 cup (2 sticks) unsalted butter, cut into pieces 1 1/2 cups plus 2 tablespoons heavy cream, chilled    Candied Lemon Zest (recipe follows) 1 eight-ounce container crème fraîche     1.  Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.     2.  Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.     3.  Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.     4.  Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.     5.  Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk crème fraîche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with crème fraîche. Garnish with candied zest, and serve.