Make Annabel Langbein's No-Churn Lemon & Ginger Ice Cream Recipe! by Donna John
Who doesn't love ice cream? But are you thinking it’s too much trouble, and you don’t even own an ice cream machine? You don’t need a cumbersome ice cream maker to produce Annabel Langbein’s velvety ice cream!
The two secrets are using lots of sugar, which makes it difficult for ice crystals to form, and whipping in lots of air so it’s light and fluffy. You can use any type of citrus, but lemon and ginger are a match made in heaven. Combining cream and yogurt makes it lighter and tangier than using all cream. Here’s Annabel's recipe for Lemon and Ginger Ice Cream!
- 1 1/2 cups superfine sugar
- Finely grated zest of 1 lemon
- 3/4 cup lemon juice, strained
- 1/2 cup very finely chopped crystallized ginger
- 4 egg whites
- 1 cup cream
- 1/2 cup greek yogurt
Here's how to make it:
- 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 three to four weeks in the freezer.
This recipe is from Annabel’s TV series, "Annabel Langbein The Free Range Cook: Simple Pleasures," on PBS. The accompanying book, containing all the recipes from the series, is available here. To watch Annabel make this recipe click here!
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