Step-by-step ice cream

Recipe from: 2/15/1996 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • BASIC RECIPE
  • 1
    quantity fruit purée (see recipe below)
  • 300
    ml
    thick cream
  • 2
    egg whites
  • 250
    ml
    icing sugar
  • fresh mint
  • MANGO ICE CREAM PURÉE
  • 600
    g
    fresh mangoes, peeled and stoned
  • 2
    pieces preserved ginger, finely chopped
  • 10
    ml
    ginger syrup
  • YOUNGBERRY ICE CREAM PURÉE
  • 410
    g
    youngberries
  • GOOSEBERRY ICE CREAM PURÉE
  • 410
    g
    gooseberries
  • GRANADILLA ICE CREAM PURÉE
  • 6
    granadillas, pulp removed and strained through a sieve to remove the pips, if desired
 

Method

 
Step 1. Prepare a fruit puré;e by puré;eing the ingredients of your choice. Whip the cream until stiff and fold in the prepared puré;e. Step 2. Place the egg whites and icing sugar in a clean, grease-free glass dish and place over a saucepan of gently simmering water. (The boiling water must not touch the glass bowl. Beat continuously until the egg white mixture is stiff, smooth and shiny. Remove from the heat immediately and gently fold in the puré;e mixture. Turn into plastic dishes and freeze overnight or until stiff. Repeat the process for the other puré;es if they are to be used. Step 3. Remove the ice cream from the freezer and place in the fridge for about 20-30 minutes to defrost slightly. Spoon balls of ice cream into an ice dish (see recipe) and serve immediately. Alternatively, return the ice dish with the ice cream to the freezer until needed. Decorate with mint leaves if desired and place the ice dish with the ice cream on a fairly deep glass platter to collect the water from the melting ice.
 

Read more on: fruit
 

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