Creamy tan­gelo ice cream with choco­late flakes

Taste - - Spring Fling -

READY IN 25 min­utes plus freez­ing time SERVES 4-6

GLUTEN FREE

There’s no cook­ing in­volved with this rather clever ice cream method and you won’t need a fancy ice cream maker, ei­ther.

1/3 cup co­conut sugar 3 large eggs, sep­a­rated 400ml cream 75g good-qual­ity dark choco­late, finely chopped Zest 1 tan­gelo 2 tsp ap­ple cider vine­gar (see Tip)

1 Add the co­conut sugar to the egg yolks and mix with elec­tric beat­ers un­til creamy and lightly golden in colour. 2 In a sec­ond bowl, beat the cream un­til thick but not com­pletely whipped. 3 In a third bowl, beat the egg whites un­til soft peaks form. 4 Add the cream, egg whites, chopped choco­late, tan­gelo zest and ap­ple cider vine­gar to the egg yolk mix­ture. Fold gen­tly un­til just com­bined, be­ing care­ful not to over-mix. 5 Pour the mix­ture into a con­tainer with a lid and smooth out evenly. Cover with the lid, place in the freezer and leave for at least 6 hours. Re­move from the freezer and al­low to thaw for about 15 min­utes be­fore serv­ing.

TIP Ap­ple cider vine­gar helps to stop the ice cream from form­ing ice crys­tals. You could also use white vine­gar. ○

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