Ingredients:

3 eggs, separated
175g/6oz white sugar
Zest & juice of 1 UGLI®
Zest & juice of 1 lime
290ml./10 fl. oz. double/heavy cream

Garnish:
1 UGLI®
6 sprigs of fresh mint

Procedure:
Whisk the egg yolks with 1/2 the sugar and the zests of UGLI® and lime until thick and creamy. Strain the UGLI® and lime juices and heat gently in a small pot. Pour onto thick yolk mix and whisk again – the mixture will become quite runny. Whip the cream until it just holds its shape. Whisk the egg whites until stiff and whisk in the rest of the sugar to form meringue. Gently fold the whipped cream and meringue mix into the yolk mix. Put in an ice cream maker to churn according to manufacturer’s instructions. Remove and place in a lidded container that can go in the freezer until ready to serve. To garnish - peel the UGLI® and use a sharp knife to cut away the pith and remove the clean segments into a bowl. Serve the ice cream in six dessert bowls, divide the UGLI® segments between each one and top with a sprig of mint. Serve immediately.