4 egg whites
1/2 cup milk
5 teaspoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 cup caster sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons butter
1/4 cup lemon juice
2 tablespoons lemon zest
1 (4 ounce) package cream cheese, softened
1/4 cup white sugar
1 1/2 cups ice
Sprinkle egg whites on top of vanilla ice cream, and sprinkle on lemon zest and lemon zest; chill until set. In a large bowl, beat milk, lemon juice and lemon zest until smooth. Beat cream cheese, sugar and butter until all ingredients are thoroughly blended; beat until pea-sized. Fold in lemon juice and lemon zest. Gradually beat in the lemon zest. Fold into whipped cream until well blended. Spread frosting over ice cream. Remove ice cream and chill until set. Cut into 1/4 inch cubes.