Fill your freezer with the perfect treat all summer long: Chef Annabel Langbein’s lemon and ginger ice cream.
The “no ice cream maker needed” recipe can easily be prepared in your own home with fewer than 10 ingredients. The preparation is simple, and the result is spectacular. It’s easy, delicious and just right for summer.
Try your hand at the recipe below, and be sure to pick up Chef Langbein’s latest cookbook, The Free Range Cook: Simple Pleasures, available now via Amazon.com:
Chef Annabel Langbein’s Lemon and Ginger Ice Cream Recipe
Prep time: 30 minutes + freezing
Cook time: 10 minutes
Makes 2¼ quarts
Ingredients
- 1½ cups superfine sugar
- Finely grated zest of 1 lemon
- ¾ cup lemon juice, strained
- ½ cup very finely chopped crystallized ginger
- 4 egg whites
- 1 cup cream
- ½ cup Greek yogurt
Method
- Combine sugar, lemon zest and juice and ginger in a medium pot. Stir over heat until sugar has dissolved. Bring to a boil and simmer for 5 minutes. Remove from heat.
- While the syrup is boiling, beat egg whites in an electric mixer until stiff peaks form. On low speed, gradually add the hot syrup, then turn mixer speed to high and beat until cool and very thick (about 10 minutes).
- Transfer to a large mixing bowl so you can use the same mixer bowl and beater (you don’t need to wash them in between) to whip the cream to soft peaks.
- Gently fold in the yogurt, then mix in the beaten egg whites a little at a time, folding gently until evenly incorporated.
- Spoon into a container, cover and freeze for at least 6 hours. The ice cream will keep for 3–4 weeks in the freezer.
- Photo: Manja Wachsmuth
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