Photo: QuintanaRoo / Flickr

The great thing about this recipe is that the ice cream doesn’t require any beating once it has chilled. The final product should be frozen overnight for at least eight hours. Ingredients call for almond oil, ground almonds, eggs, castor sugar, cream, granadilla juice and orange rind. You will also need a 1.5 litre bowl or mould. Allow half an hour to prepare the granadilla and almond ice cream. The ice cream should be removed from the freezer 20 minutes before serving.

Ingredients for granadilla and almond ice cream

This ice-cream recipe requires 1 cup of finely ground fresh almonds, 1 cup of cream (that has been whisked until it is thick), 1 cup of fresh granadilla juice (sifted), 100 grams of castor sugar, 6 eggs (these must be separated) as well as 2 level tablespoons of finely grated orange rind. You will also need some sweet almond oil or non-stick spray for the mould.

Preparation

To begin with, grease your mould (or bowl) with some sweet almond oil or non-stick spray. Place the ground almonds into the mould and manoeuvre them around so that the inside of the mould is evenly coated. Tip the mould and pour out the loose almond bits and set them aside.

Place the egg whites in a bowl (check that they have no bits of yolk in them) and beat them until they are frothy. Add the sugar slowly while you continue to beat the whites. Set the bowl aside when the mixture is glossy and able to form stiff peaks. In a separate bowl, whisk the egg yolks until they become light in colour and frothy. Carefully fold the lemon coloured yolk mixture into the egg white mixture.

Fold the granadilla juice and orange rind into the already whipped cream. When the ingredients are well combined, spoon the ice cream into the mould. Sprinkle the rest of the ground almonds over the top and freeze for no less than eight hours.

Serving

As said, the ice cream should be removed from the freezer 20 minutes before you serve it. Turn it out of the mould onto a glass platter.

Tags: desserts