FOOD

Jamie Oliver serves up three fab­u­lously fruity mango, blue­berry and le­mon desserts

The Irish Mail on Sunday - TV Week - - NEWS -

LE­MON ICE-CREAM

Zest of 4 le­mons and juice to taste 3-4 kaf­fir lime leaves, crushed (op­tional) 220g (8oz) caster su­gar 375ml (12¾fl oz) semi-skimmed milk 7 free-range egg yolks, beaten 600ml (1pt) sin­gle cream Put the le­mon zest in a stain­less steel or enamel saucepan with the lime leaves (if us­ing), su­gar and milk and bring to the boil. Cook over a medium heat, stir­ring con­stantly, un­til the su­gar dis­solves. Set aside to in­fuse un­til cool. Grad­u­ally whisk the yolks into the cooled in­fu­sion.

Re­turn the pan to a low heat and cook, stir­ring con­stantly with a wooden spoon till the mix­ture coats the back of the spoon. Strain into a clean bowl and let cool, then stir in the cream.

Add le­mon juice to taste, cover with cling­film and chill thor­oughly. Churn in an ice-cream maker ac­cord­ing to in­struc­tions (or see tip, left), then freeze in a cov­ered con­tainer un­til re­quired.

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