Orange and Lemon Ice Cream #2 recipe
ingredients
6 egg yolks
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
finely grated rind and juice of 2 small oranges
finely grated rind and juice of 1 lemon
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
finely grated rind and juice of 2 small oranges
finely grated rind and juice of 1 lemon
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
to decorate
crystallized or fresh fruit
whipped cream
whipped cream
method
1. Put the egg yolks and sugar in a heatproof basin over a pan of hot water and whisk until the mixture is light, creamy and thick.
2. Gradually whisk in the fruit rinds and juices. Remove from the heat. Cool.
3. Whip the cream until thick and fold into the whisked mixture.
4. Turn into a 1.2 litre (2 pint) basin, cover and freeze until hard.
5. To serve, turn out onto a serving plate and decorate with crystallized or fresh pieces of orange and lemon and whipped cream.
6. Leave to thaw at room temperature for 5 minutes before serving.
2. Gradually whisk in the fruit rinds and juices. Remove from the heat. Cool.
3. Whip the cream until thick and fold into the whisked mixture.
4. Turn into a 1.2 litre (2 pint) basin, cover and freeze until hard.
5. To serve, turn out onto a serving plate and decorate with crystallized or fresh pieces of orange and lemon and whipped cream.
6. Leave to thaw at room temperature for 5 minutes before serving.
serving amount
serves 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
