by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 5020 times
Light and tangy, always to be served fresh. Try the sophisticated variations.
- Separate the eggs.
- Beat the egg - yolks and the sugar very well until thick. If you find the mixture hard to beat, add a little lemon juice and beat.
- Grate the orange and lemon rind very finely and add.
- Add the orange and lemon juices. Finally, add 225 grams cream.
- Pour the mixture into ice trays.
- Set the refrigertor on the coldest position one hour in advance.
- Put the ice-cream to set.
- When it sets, take out the ice ream in a bowl. Beat well.
- Add the rest of the cream.
- Beat the egg - whites stiffly.
- Add the egg - whites to the ice - cream. Add colouring and flavouring as required. Mix well.
- Pour the ice-cream into ice trays and follow the instructions as given in Ice-cream in the Refrigerator recipe.
- VARIATIONS : ORANGE, RAISIN AND RUM ICE-CREAM
- Recipes as for orange ice-cream, but soak 75 grams seedless raisins in the orange and lemon juice and 2 tablespoons of rum for 1 hour before making -
- the ice-cream.
- ORANGE BRANDY ICE-CREAM
- Recipe as for orange ice-cream, but saok the grated orange rind in the orange and lemon juice and 3 tablespoons of brandy or Curacao for about 30 -
- minutes before making the ice-cream.
- ORANGE CHOCOLATE ICE-CREAM
- Recipe as for orange ice-cream but add 75 grams coarsely grated or chopped milk or plain chocolate when folding in the cream and egg-whites.
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