Spread the breadcrumbs over a greased
baking tray and sprinkle half of the sugar on top. Bake approximately
10 minutes in the oven at 240 degrees
Celsius until the sugar has caramelized
and allow to cool down. Beat the eggs with the remaining sugar for 5
minutes. Whip the cream. Put all ingredients together.
Make ice cream with this mixture using an ice cream
machine or put in the freezer for 5 hours, stir every hour.
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Bring 4 cups of water
to the boil with the sugar, the ginger root, the tea and the lemon grass.
Simmer for half an hour and strain the fluid. Add the lemon rind and
juice. Put this mixture in the freezer for approximately 4 hours, stir
every hour. Don't freeze too long, otherwise the granita will become
too hard.
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