Meringue ice cream

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How to make Meringue ice cream

  • Yield : 8
  • Prep Time : 9:10
  • Cook Time : 0:10
  • Total Time : 9:20

Ingredients

  • 2 cups (500ml) milk
  • 150ml thick cream
  • 160g caster sugar
  • Peeled rind of 1 lemon, white pith removed
  • 1 cinnamon stick
  • 1 tablespoon brandy
  • 3 eggwhites
  • Ground cinnamon, to serve

Method

  • Step 1 Place milk, cream, 100g sugar, lemon rind and cinnamon stick in a saucepan over high heat and bring to just below boiling point, then remove from heat and set aside for 1 hour to infuse.
  • Step 2 Strain the milk mixture through a sieve into a clean bowl and add the brandy. In a separate bowl, whisk the eggwhites and remaining sugar until stiff peaks form, then fold into the milk mixture.
  • Step 3 Pour into an airtight container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater, then refreeze. Repeat 2 or 3 times. (Alternatively, churn in an ice-cream machine according to manufacturer's directions.)
  • Step 4 Serve the ice-cream sprinkled with ground cinnamon.

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