Jazz Apple, Mint and Chilli Ice Cream
Ready in: 60 mins +
You'll love the chillies in this exotic ice cream
Ingredients:4 Jazz apples
juice of 1 lime
1 Thai red chilli
20 fresh mint leaves
4 tbsp caster sugar
2 medium free-range eggs
300ml double cream
chillies and mint leaves for decoration, optional
- Peel, quarter and finely dice the apples then place into a pan, quickly stirring in the lime juice. Split and deseed 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 the mixture to cool.
- Remove the chilli then purée the apple. If you like, finely chop the chilli and put it back into the purée. Chop and crush the mint leaves with 1 tbsp of the sugar and add to the apple purée along with the egg yolks (reserve the whites).
- Whisk the egg whites in a large bowl then add in the rest of the sugar, whisking, to make a glossy meringue. Whip the cream in a separate bowl. Fold the cream into the egg whites, then stir in the apple purée.
- Transfer into a freezer container and freeze for 4-6 hours, then remove, remix until smooth and freeze again. Serve in scoops decorated with mint and chilli.