Ginger Lemon Frozen Custard [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 3 lemons
  • 1 cup [250 mL] water
  • 1 1/2 teaspoons [7.5 mL] ground ginger
  • 2 cups [500 mL] water
  • 1 1/2 cups [300 g] sugar
  • Grated rind of 1 lemon
  • 3 cups [750 mL] cold water
  • 3 egg whites
  • 2 cups [500 mL] whipping cream
  • Well rinse, peel, remove white part of peels then finely chop lemon peels.
  • Cut lemon pulp into really tiny pieces; remove any fiber and membrane and reserve.
  • Transfer finely chopped lemon peels into a medium casserole; pour in 1 cup [250 mL] water.
  • Bring to a boil then leave to simmer for 5 minutes; drain chopped lemon peels.
  • Pour 1 cup [250 mL] of remaining water into casserole, over chopped lemon peels; mix in ground ginger.
  • Bring to a boil then leave to simmer for 5 minutes; using a slotted spoon, remove and throw away lemon peels.
  • Mix sugar, grated lemon rind and reserved lemon pulp tiny pieces to cooking liquid.
  • Cook over low heat, for 5 minutes.
  • Remove from heat and pour mixture into a bowl; leave to cool completely.
  • Then mix in cold water; freeze mixture until of puree consistency.
  • Into separate bowls, beat egg whites and cream until stiff peaks form; fold beaten egg whites then cream into cold mixture.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.