Spicy Chili Ice

Ingredients

• 2 Organic lemons
• 80 g sugar
• 80 ml white wine
• 4 red chilies
• 1 very fresh egg white
• 100 g whipping cream
• 100 ml coconut milk

Instructions

1. 1.

   Wash one lemon in hot water and thinly peel the zest, avoiding the white pith. In a pot, combine the zest, sugar, and wine; bring to a boil while stirring, then let it simmer for 5 minutes off the heat. Cool and strain through a sieve.

2. 2.

   Squeeze both lemons. Wash the chilies, halve them, remove seeds, and slice into thin strips. Set aside some strips for garnish, finely chop the rest. Beat the egg white halfway stiff. Whip the cream until stiff. Add lemon juice to the wine mixture and stir; fold in coconut milk and egg white. Mix in the chopped chili and whipped cream. Transfer the mixture to a shallow metal bowl and freeze for about 4 hours, stirring vigorously every hour or blending with an immersion blender. Alternatively, place the mixture in an ice‑cream maker and churn while freezing.

3. 3.

   Serve by shaping the ice into balls and garnishing with chili strips.