THE FLYING COOK

TODAY I am sharing my favourite recipe with you. It will change your life, with the texture of meringues and fresh lemons tantalising your taste buds. There are few things in life that will add more pleasure to your dinner table than this ice cream. Wishing you lots of eating pleasure. LEMON MERINGUE ICE CREAM 3/4 cup lemon juice (4/5 mediumsized lemons)

1 cup castor sugar

3 tsps corn flour (Maizena)

2 tbsps lemon rind

2 cups whipping cream

1 tsp vanilla

1 tin condensed milk

2 tbsps lemon juice

4 egg yolks

4 egg whites

10 mini-meringues

Method

Syrup

Heat ½ cup of lemon juice and castor sugar; stir until sugar dissolves.

Mix ¼ cup of lemon juice and corn flour together, add to the lemon and sugar mixture, simmer until syrup is clear and thickened. Place in the freezer to cool.

Heat one cup of cream and vanilla on the stove, whisk while heating, remove from stove just before cream boils, add egg yolks and whisk rapidly to ensure a rich creamy custard consistency. Place in the fridge to cool.

In a separate mixing bowl, mix condensed milk and two tablespoons of lemon juice. The condensed milk will thicken once the lemon has been added.

Add custard to the condensed milk mixture, whisk. With an electric mixer, beat the cream until firm.

Fold into the condensed milk mixture.

Use electric beater to beat egg whites until firm.

Fold egg whites into condensed milk mixture.

Place in the freezer for one hour. Remove syrup and ice-cream mixture from the freezer, drizzle syrup on to icecream mixture. Stir in meringue. Place back in the freezer for five to six hours.

Now you have the perfect South African dessert for every occasion.