Apple, Chilli And Mint Ice Cream Recipe
Takes about 270 Minutes
1 Peel, quarter and finely dice the apples into a pan quickly stirring in the lime juice. Split and de-seed the chilli and add to the apples. Cover and cook over a low heat for 15 minutes, stirring occasionally until the apple is soft. Leave to cool.
2 Remove the chilli then puree the apple. If you like, finely chop the chilli and put it back into the puree.
3 Chop and crush the mint leaves with 1 tablespoon of the sugar and add to the apple puree along with the egg yolks.
4 Whisk the egg whites in a large bowl then whisk in the rest of the sugar to make a glossy meringue. Whip the cream in a small bowl. Fold the cream into the egg whites, then fold in the apple puree.
5 Spoon the mixture into an ice cream maker and follow the manufacturers instructions or spoon it into a freezer container and freeze for 4-6 hours then take it out, remix until smooth and freeze again. Serve the ice cream in scoops.
- 4 Apples (I use jazz)
- 1 Thai Chilli
- 20 Fresh Mint Leaves
- 4 tablespoons castor sugar
- 2 medium eggs
- 300ml/ half pint of double cream
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