One of those deliciously ice-cream like recipes, but without the need for an ice-cream maker. It kills me when I see all these mouth-watering recipes for ice-cream that require an ice-cream maker halfway down the page. This one is super easy – just mix the ingredients and chuck them all into the freezer. It is an incredibly refreshing dessert, and is nice and light – meaning it goes down easy once people have already eaten a big meal. It’s not overly sweet, and is easily garnished with fresh fruit and the like, so makes it feel not as unhealthy. It really is a perfect summer treat, just double the mixture if you want to feed a dinner party’s worth (about 10 people). You can either make it as one layer by using a cake tin, or do what I did and use two pie dishes and then layer them on top of each other.
- 2 egg whites
- 1/2 c caster sugar
- pinch salt
- 300 ml cream
- 1 T caster sugar
- 2 T lemon juice
- 1 T lemon zest (approximately 3 lemons)
- fresh berries to serve
- orange zest to serve
- Line either the cake tin or pie dishes with gladwrap.
- Add egg whites and first measure of sugar to a heatproof bowl. Set it over a pot of boiling water and whisk until the mixture is warm/hot (it will take a few minutes).
- Remove from the heat and beat on a low speed for about 5 minutes, until firm peaks form and they hold their shape. Add the salt and beat a tiny bit more.
- Place the cream and second measure of sugar in a new mixing bowl, and beat only until soft peaks form. The mixture should be thick, but not stiff.
- Add a big spoonful of cream to the beaten eggs and gently fold.
- Add the lemon juice, zest and remaining cream and continue to fold.
- Smooth out the top, cover and freeze.
- Serve with fresh berries and orange zest. If you use two layers (ie the pie dishes) you could put some additional fruit in the middle layer.