Heaven-sent ice­cream treat

Central Otago Mirror - - FEATURES -

Le­mon and Gin­ger Ice­cream

You don’t need a cum­ber­some ice­cream maker to pro­duce this vel­vety ice­cream. The two se­crets are us­ing lots of su­gar, which makes it dif­fi­cult for ice crys­tals to form, and whip­ping in lots of air so it’s light and fluffy. You can use any type of cit­rus, but le­mon and gin­ger are a match made in heaven. Com­bin­ing cream and yo­ghurt makes it lighter and tang­ier than us­ing all cream. Prep time: 30 mins + freez­ing Cook time: 10 mins Makes: 21⁄ litres In­gre­di­ents: 11⁄ cups caster su­gar finely grated zest of 1 le­mon cup le­mon juice, strained cup very finely chopped crys­tallised gin­ger 4 egg whites juice and gin­ger in a medium pot. Stir over heat un­til su­gar has dis­solved. Bring to a boil and sim­mer for 5min­utes. Re­move from heat. While the syrup is boil­ing, beat egg whites in an elec­tric mixer un­til stiff peaks form. On low speed, grad­u­ally add the hot syrup, then turn mixer speed to high and beat un­til cool and very thick (about 10 min­utes). Trans­fer to a large mix­ing bowl so you can use the same mixer bowl and beater (you don’t need to wash them in be­tween) to whip the cream to soft peaks. Gen­tly fold in the yo­ghurt, then mix in the beaten egg whites a lit­tle at a time, fold­ing gen­tly un­til evenly in­cor­po­rated. Spoon into a con­tainer, cover and freeze for at least 6 hours. Le­mon and Gin­ger Ice­cream will keep for 3 to 4 weeks in the freezer.

De­lec­ta­ble: Annabel Lang­bein’s Le­mon and Gin­ger Ice­cream.

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