I’ve made a few types of ice cream and this is the best by far (yet). The ice cream is always soft and easy to scoop – possibly because it features egg whites whisked up and I used vanilla essence with alcohol. It’s even tasty if you only have half the cream and substitute the other half with soya milk (or milk…).I’d like to grow ‘vanilla of the east’ pandan leaves next year and try to make it without actual vanilla.
Found at Channel 4Food.
- 6 eggs, separated
- 175g caster sugar
- 2 tsp vanilla extract
- 450ml double cream, whipped until thick
- Whisk the egg whites (at high speed if using an electric mixer) until stiff but not dry. Add the sugar, 1 tsp at a time, and continue whisking until the sugar has been incorporated and the egg-white mixture is very stiff and glossy.
- Put the egg yolks into a separate bowl and whisk at high speed with an electric mixer until the mixture is blended thoroughly.
- Gently fold the whipped cream, egg yolks, and vanilla extract into the egg-white mixture. Turn into a large shallow freezer-proof container, cover, and leave the mixture to freeze for 8 hours.
- Transfer the ice cream to the refrigerator for about 10 minutes before serving so that it softens slightly.
Tip from Mary Berry: Pregnant women, babies and young children, and the elderly should avoid eating raw eggs.
The recipe from Supper For Friends by Mary Berry, DK.