You know what hot and sunny equals? Hot + sunny = a good excuse for ice cream. You could nip down to the newsagents for your favourite flavour or wait for the ice cream van to come tinkling down your road, OR you could get great satisfaction making your own delightful flavours. If the latter suggestion captures your imagination then read on for this recipe for Jazz Ice Cream with a Fresh Mint and Chilli Kick. One word = Yum.
Jazz Ice Cream with a Fresh Mint and Chilli Kick
4 Jazz apples
Juice of 1 lime
1 Thai red chilli
20 fresh mint leaves
4 tablespoons caster sugar
2 medium eggs
Chillis and mint leaves, for decoration, optional
300ml/half a pint double cream
Peel, quarter and finely dice the apples into a pan quickly stirring in the lime juice. Split and de-seed 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 to cool.
Remove the chilli then puree the apple. If you like, finely chop the chilli and put it back into the puree.
Chop and crush the mint leaves with 1 tablespoon of the sugar and add to the apple puree along with the egg yolks.
Whisk the egg whites in a large bowl then whisk in the rest of the sugar to make a glossy meringue. Whip the cream in a small bowl. Fold the cream into the egg whites, then fold in the apple puree.
Spoon the mixture into an ice cream maker and follow the manufacturer's instructions or spoon it into a freezer container and freeze for 4-6 hours then take it out, remix until smooth and freeze again. Serve the ice cream in scoops.
Serve with Spicy Jazz Crisps or decorate with mint sprigs, and slivers of red chilli. The ice cream will keep in the freezer for two months.
Recipe from Jazz Apples
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Emily Peck, Editor
View all posts by Emily Peck, Editor