Not that a lack of sunshine has ever held me back from eating ice cream, but a nice warm day does make a frozen treat that bit more appealing!
This came about as a way of using up some lovely fresh mint - and very conveniently fits right into Kavey's current herbal BSFIC challenge. Of course, as it's me this doesn't need an ice cream machine
3/4 cup caster sugar
1 cup water
zest of 1 lime
juice of 3 limes
sprig mint, extra
2tbs white rum
1 egg white
Combine the sugar and water in a small saucepan and dissolve the sugar completely over a low heat before bringing to the boil. As soon as it comes to the boil, remove from the heat and add the first quantity of mint. Cover and steep for 10 minutes.
Strain the mint from the syrup, then add the finely grated zest of a lime, the juice of three, the rum and another sprig of mint, cut into the finest possible chiffonade. Allow to cool completely, then pour into a plastic box and freeze for about 3 hours, stirring with a fork every hour.
At the end of that time it should be mostly frozen, but be a bit slushy.
In a large bowl, whisk the egg white to soft peaks, then tip in the slush and beat it all together until combined. Pour the mixture back into the plastic box and freeze for another 3 hours or until you want to eat it.
The egg white gives it a lovely velvety texture while the mint and lime make it really fresh and vibrant.