I’m finally getting back on track with my recipes and general blogging. I have been cooking lots of new recipes but have been too busy to post anything recently.
I have been gardening…Yes, you will see…!
It’s autumn here but still a few nice days, as was Good Friday (30ºC). I made this delicious LEMON AND GINGER ICECREAM. Worked a treat! It’s a recipe from Annabel Langbein.
You will need a good beater though to achieve maximum results.
It makes 2 ¼ litres.
1 ½ cups caster sugar
finely grated zest of 1 lemon
3/4 cup lemon juice, strained
1/2 cup very finely chopped crystallised ginger
4 egg whites
1 cup cream
1/2 cup Greek yogurt
- Combine sugar, lemon zest and juice and ginger in a medium pot. Stir over heat until sugar has dissolved. Bring to a boil and simmer for 5 minutes. 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 and beater (you don’t need to wash them in between) to whip the cream to soft peaks. Gently fold in the yogurt (Annabel says ” combining cream and yogurt makes the ice cream lighter and tangier than using all cream”), 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 Ice Cream will keep for 3-4 weeks in the freezer.
The great thing about this recipe is that you don’t need an ice-cream maker. And you don’t have to get it out of the freezer every 3 hours to beat. It makes a really nice smooth ice-cream. Annabel says ” 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”.
It took me about 15-20 minutes to achieve the thickness required (I have an old Kenwood). And it’s messy when you beat all the mixture, so make sure to put a cloth over the bowl to avoid splatter all over your kitchen.
I served this with some toasted coconut meringues (recipe to follow) and a drizzle of fresh passionfruit.