Ø 500 gms mandarins
Ø 250 gms castor sugar
Ø 450 ml water
Ø 2 egg white
Peel mandarins. Using a teespoon, scrape the underside of the skin to remove any white pith from the zest. Cut the zest in to thin strips. Combine zest, sugar and water in a saucepan. Heat until sugar completely dissolves. Raise flame and boil syrup for 5 minutes. Remove from flame and cool completely.
Squeeze juice from mandarins and strain. Strain syrup and combine with mandarins juice. Freeze mixture until partially frozen, stirring occasionally.
Whisk egg whites until stiff. Beat into soft ice mixture. Freeze until ice is firmer. Whisk again until smooth. Return to freezer until firm. Remove with small ice cream scoop. Serve 4 – 6
