Ingredients
- 4 eggs
- 100g caster sugar (not in stock)
- 150ml of whipped double cream
- 150ml thick natural yogurt
- 150ml of sieved summer berries (not in stock)(strawberries, raspberries or blackberries all work well)
Directions
Gone are the days of complicated ice cream recipes! This one is simple to make and delicious to eat and is the perfect finale to a refreshing meal to enjoy during the summer months. The only drawback with homemade ice cream is that it is not ‘soft scoop’ so leave it out at room temperature for about 10 minutes before serving.
This ice cream recipe is really versatile. If you would like lemon ice cream, instead of adding the sieved berries, add the grated rind and juice of two fresh lemons. For a gorgeous coffee ice cream, replace the sieved berries with two tablespoons of instant coffee that has been dissolved in two tablespoons of boiled water that has been allowed to cool. Mango ice cream can be made by adding the mashed flesh of a ripe mango.
Steps
1 Done | 1Place the whipped cream in a large bowl and put to one side. |
2 Done | 2Separate the eggs. Pour the yolks into a small bowl and the egg whites into a larger bowl. |
3 Done | 3Beat the egg whites with an electric whisk until really stiff. Add the sugar, one teaspoon at a time, whisking for a few seconds after each addition. |
4 Done | 4Beat the egg yolks for a few minutes until really thick and frothy. |
5 Done | 5Fold the egg white mixture into the cream mixture very gently - again using the metal spoon. |
6 Done | 6Pour the mixture gently into a 2 litre plastic container and seal. |
7 Done | 7Freeze overnight. |
8 Done | 8Allow to thaw a little before serving. |
