Name: Step-by-step ice cream
Yield: 0 serving
Cuisine: Can Be Frozen
Ingredients: 300.00 ml cream thick; 2.00 eggs white; 250.00 ml icing sugar; fresh mint; 600.00 g mango; 2.00 ginger preserve, finely chopped; 10.00 ml ginger syrup; 410.00 g youngberries; 410.00 g gooseberries; 6.00 granadillas

Recipe Disclaimer

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Ingredients (10)

quantity fruit purée (see recipe below)

300.00 ml	cream — thick
2.00	eggs — white
250.00 ml	icing sugar
	fresh mint

MANGO ICE CREAM PURÉE

600.00 g	mango
2.00	ginger — preserve, finely chopped
10.00 ml	ginger — syrup

YOUNGBERRY ICE CREAM PURÉE

410.00 g

youngberries

GOOSEBERRY ICE CREAM PURÉE

410.00 g

gooseberries

GRANADILLA ICE CREAM PURÉE

6.00

granadillas

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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.