From Ice Cream, Hilary Walden, Golden Press,
1985.
I poured
350ml of ginger wine into a bowl, then added the juice of half a lime and
another 350ml water. I gave them a stir and then placed them into the freezer
to reach the slushy stage.
When the
mixture was ready I placed 2 egg whites into the KitchenAid and then began beating
them at a low speed while I brought 200g sugar and 60ml water with half a
teaspoon cream of tartar to the boil in a saucepan. When the sugar mix was
boiling I let it boil for about 5 minutes while I turned the beater up to high
to bring the egg whites to a firm stage. I now took the sugar mix off the heat
and let it slowly run down the sides of the mixing bowl while the whisk kept
turning.
Now I
brought the slushy ginger wine mixture from the freezer, beat it a little and
then folded the meringue into it. It didn’t mix together very well, leaving me
with two layers in the bowl. It went back into the freezer for about 4 more
hours. I mixed it again when it was set a little more and back into the freezer
it went. It was not setting very well.
I left it
over night and this time it had set a bit more, though not completely. I mixed
it again—a bit better this time though it still was not firm.
Despite
the fact that the mixture did not really set properly it was delicious. I think
I could easily have another try at this to see if I can make it work.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔
