Spekboom Ice Cream
I made this and everyone loved it, but no-one guessed the ingredients.
The original recipe said to keep 2 Tbsp leaves aside for decoration but I forgot, so I served it with crumbled ginger biscuits on top rather than lots of spekboom leaves. The ginger biscuits were a good guess. The bite of the ginger and the crunchiness were delicious.
The recipe came from Sally Andrew, who is the author the ‘Tannie Maria’ murder mysteries, set in the Klein Karoo.
Ingredients
½ cup spekboom leaves, loosely packed
3 Tbsp lemon juice
2 tsp finely grated lemon zest
2 eggs, separated
1 × 385 g tin condensed milk
2 cups whipping cream
Extra spekboom leaves for decorating
Crumbled ginger biscuits for decorating
Instructions
- Blend the leaves together with the lemon juice and lemon zest into a green slime. Put it in the fridge while you prepare the other ingredients.
- In a bowl, whisk the egg yolks, then add the condensed milk and whisk again.
- Whisk the cream until it’s thick. You can whizz it in a blender, but stop before it turns to butter.
- Whisk the egg whites until frothy.
- Whisk the green slime into the condensed-milk mixture.
- Use a flat spatula to gently fold the thick cream and then the frothy egg whites into the pale- green mixture.
- Freeze for at least 8 hours.
- Garnish with crumbled ginger biscuits
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