Back in the dark ages when I lived in The Bay, I wrote a post about ice cream I’d made from Kevin and Amanda’s fabulous recipe. The magic is, it doesn’t need a machine to produce a wonderfully creamy and decadent dessert. Which was why, when Duke D. Nile proudly presented me with an ice-cream maker (amoungst other odd mechanical gifts in a torn white plastic packet – sans card)) for my birthday, I was somewhat floored.
Needless to say, it’s still in its box, hidden away in a cupboard with the car speakers (another wonderfully thoughtful and romantic birthday gesture – yes, that is sarcasm you see dripping from your screen) and I’m still making ice-cream the way my gran did in the old days.
And, after recently getting into the whole green smoothie superfoods thang, I bought a massive bag of lemons which prompted me to make a tart little dessert last weekend. It’s a winner. Here’s the secret:
Scar*let’s Nice-Ice Lemon Meringue
400ml whipping cream
1 x can condensed milk
BIG chunk of ginger
some spearmint and regular mint leaves
5 x cinnamon/tennis biscuits
Grate the zest of 2 lemons and then squeeze all 5 into a container. Use a sieve to strain the seeds. You could use limes for a twist and even add a tot or two of whisky if you feel like a ‘festive’ zing.
Peel and grate the ginger. Throw in mint leaves and a bit of lemon juice and blend until smooth. Mix in all the lemon. juice
Empty the condensed milk into a bowl and slowly the lemon, ginger, mint concoction.
In a separate bowl, whip cream until thick enough to form standing peaks (use an electric blender)
Crush biscuits and stir into juice-condensed milk mix.
Gently fold the whipped cream into the mixture, decant into a sealable container and freeze. Voilà!