7
egg white 1/2 medium size egg white
Place the sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved. Bring the mixture to
the boil and allow to boil for 1 minute. Remove from heat and allow to cool. Add the orange and lemon juice.
Whisk the egg white until almost stiff and then stir into the lemon mixture. Pour the mixture into the freezer bowl
with the paddle running. Allow to freeze until the desired consistency is achieved.
custard based vanilla ice cream
Ingredients
egg yolks 1
Confectioner’s sugar 25 g
Skimmed milk 80 ml
Heavy cream 100 ml
vanilla extract A few drops
Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan slowly bring the milk to boiling
point, then pour onto the egg mixture beating together. Return the mixture to the pan and stir constantly until the
mixture thickens and forms a film over the back of the spoon. Do not let it boil or the mixture will separate.
Remove from heat and leave until cold. Stir in the cream and vanilla extract. Pour the mixture into the freezer
bowl with the paddle running. Allow to freeze until the desired consistency is achieved.
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