5. Lemon and Ginger Ice Cream
What better way to cool down than with a delicious homemade ice cream! You don’t need any special equipment to make it and you can use any type of citrus – but we think lemon and ginger are a match made in heaven!
Prep time: 30 mins + freezing
Cook time: 10 mins
Makes: 2 1/4 litres
- 1½ cups caster sugar
- finely grated zest of 1 lemon
- ¾ cup lemon juice, strained
- ½ cup very finely chopped crystallised ginger
- 4 egg whites
- 1 cup cream
- ½ cup Greek yoghurt
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 bowl and beater (you don’t need to wash them in between) to whip the cream to soft peaks. Gently fold in the yoghurt, 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. Enjoy! We think you’ll like it best under your Fresco Shade too – for extra cooling points.
Lemon and Ginger Ice Cream will keep for 3-4 weeks in the freezer (unless you just can’t help indulging in it – like us – and it’s gone in two days!)