Serves 6
It's a tad warm outside, Wimbledon is on the telly, it's the weekend, and we all love a bit of ice cream don't we? This has to be the easiest (buying a fist of cornettos for all aside) of all ice creams ever, really all you do to make this is zest and juice some fruit, add icing sugar and cream, whisk to a firm consistency and freeze. It requires no stirring or churning and it tastes easily as good as anything you could buy. So if you’ve got friends coming over for dinner, or there's a rain delay in the tennis, you can knock this up in no time without giving yourself anything approaching a hard time.
It's a tad warm outside, Wimbledon is on the telly, it's the weekend, and we all love a bit of ice cream don't we? This has to be the easiest (buying a fist of cornettos for all aside) of all ice creams ever, really all you do to make this is zest and juice some fruit, add icing sugar and cream, whisk to a firm consistency and freeze. It requires no stirring or churning and it tastes easily as good as anything you could buy. So if you’ve got friends coming over for dinner, or there's a rain delay in the tennis, you can knock this up in no time without giving yourself anything approaching a hard time.
3 Seville oranges or 1 eating orange and 2 limes
175g icing sugar
large pot (584ml) double cream
wafers, to serve (optional)
If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you’re going for the sweet orange and lime option, grate the zest of the orange and one of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the double cream.
Whip everything until it holds soft peaks - a hand held electric whisk does the job here perfectly - and then turn into a shallow air-tight container (of approximately 2 litres) with a lid. Cover and freeze until firm (from 3 to 5 hours).
Remove to soften for 15-20 minutes (or 30-40 in the fridge) before eating.
If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you’re going for the sweet orange and lime option, grate the zest of the orange and one of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the double cream.
Whip everything until it holds soft peaks - a hand held electric whisk does the job here perfectly - and then turn into a shallow air-tight container (of approximately 2 litres) with a lid. Cover and freeze until firm (from 3 to 5 hours).
Remove to soften for 15-20 minutes (or 30-40 in the fridge) before eating.
Serve in a bowl, in cones, with some fruit - really anything you have to hand here.
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