Ingredients
- 1.5l ice cream
- 500ml cold milk
- 2 ½ cups castor sugar
- Finely grated zest and juice of 4-5 lemons
- 500g fresh waterblommetjies
- 1 cup brown sugar
- 100g butter, melted
Method
Combine the cream, milk and 2 ½ cups of sugar in a mixing bowl.
Use an electric hand mixer and whisk till thick. This may take a few minutes.
Add the lemon juice and zest, stir.
If you have an ice cream maker, put it on the soft serve setting.
If you don’t have an ice cream maker, use your electric mixer.
Put mixture in the freezer and whisk it every hour to break any ice crystals.
Continue until the ice cream is a thick soft serve.
(This recipe yields a lot of ice cream, so if you want to freeze it faster, divide the ice cream into three smaller bowls).
In the meantime, you can prepare the waterblommetjies.
Boil in water until soft, drain and set aside to cool.
Mix the brown sugar and melted butter and add to waterblommetjies until completely covered.
Place the mixture into a round pan and bake in the oven at 180°C, until the brown sugar has caramelised.
Let the waterblommetjies cool then crush into fine pieces.
If your ice cream is thick, dish it into a large serving bowl.
Add the crushed waterblommetjies to the ice cream, stir, then freeze until frozen.