Creamy tangelo ice cream with chocolate flakes
READY IN 25 minutes plus freezing time SERVES 4-6
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. ○