Lime and rum ice creamby ellie brooks |
| Preperation time: 5 hours 20 mins Cooking time: 0 mins Serves: 8 |
| Recipe Ingredients |
| 100ml freshly squeezed lime juice; finely grated zest of 2 lemons; 4 tbsp white rum; 3 large eggs, separated; 100g icing sugar, sifted; 284ml double cream; shredded lime zest to garnish. |
| Recipe Method |
| Put the juice, zest and rum into a small
freezerproof container and place in the freezer. Whisk the egg whites until they form stiff peaks, whisk in 1 tbsp of icing sugar at a time, whisking until stiff after each addition. In a separate bowl, whisk the cream until it forms floppy peaks. Beat the egg yolks lightly and then fold into the cream. Fold in the egg whites and the rum mixture. Spoon into a freezerproof container, cover and freeze for at least 5 hours. Serve with the shredded zest scattered on the top. |
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