Lemon And Mint Ice Cream
|Eggs||4 , separated|
|Caster sugar||4 Ounce (100 Grams)|
|Double cream||1⁄2 Pint (300 Milliliter, 1.25 Cup)|
|Lemons juice||2 Tablespoon|
|Dried mint||1 1⁄2 Teaspoon (7.5 Milliliter)|
Whisk the egg whites until stiff.
Whisk in 25 g/1 oz/2 tbsp of the sugar and continue whisking until stiff.
Repeat until all the sugar is incorporated.
Lightly beat the egg yolks and fold in with a metal spoon.
Whip the cream with the lemon rind, juice and mint until softly peaking.
Fold the egg mixture into the lemon cream with a metal spoon.
Turn into a metal container and freeze until half firm (about 2 hours).
Whisk with a fork until smooth, then freeze again until firm.
When ready to pack, allow to soften for about 10 minutes before scooping into a chilled, wide necked vacuum flask for transporting.