Ice Cream

Ice Cream

4 eggs, separated
3/4 cup icing mixture, sifted
300ml thickened cream

1. Whisk the cream until it forms soft peaks; whisk the egg yolks until well blended mix through the cream set aside in the freezer in a container.
2. Whisk the egg whites until stiff then whisk in the icing sugar a teaspoon at a time.
3. Fold the egg whites into the cream then put into a sealable container and place in freezer.

To freeze: Cover, label and freeze.
To thaw: Thaw at Room temperature for 15 minutes.

Variations:
# Blackcurrant or Other Berries: Sieve 250g of fruit. Add puree to mixture with egg yolks, with the strawberries; add a few drops of red colouring before putting in freezer container.
# Coffee Ice-Cream: 2 Tablespoons instant coffee mixed into the cream. Optional addition: 1 Tablespoon of rum or brandy to mixture before freezing.
# Chocolate Ice-Cream: 2 tablespoons Cadbury drinking chocolate mixed into the cream.

Note:
You can add anything you like.

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