Ice cream with bountyless combinations

    Ice cream with bountyless combinations

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    8hr20min


    1 person made this

    About this recipe: Here is a foundational authentic ice cream recipe, of which you could add all delights and flavours. Great for a night in. Great for a BBQ. Great for a picnic in the summer. This has no limits.

    Angela24 London, England, UK

    Ingredients
    Serves: 6 

    • 4 eggs, separated
    • 100g caster sugar
    • 300ml double cream
    • flavours or ingredients of your choice or 1 teaspoon vanilla extract/seeds

    Method
    Prep:20min  ›  Extra time:8hr freezing  ›  Ready in:8hr20min 

    1. Whisk the egg whites until stiff in a large bowl with an electric whisk. Once the egg whites have volume, gradually add the sugar a spoonful at a time, still whisking on maximum speed until glossy and stiff. This will ensure a smooth ice cream.
    2. In a separate bowl whisk the double cream until soft peaks are formed. To the cream, gently fold in the egg yolks and flavouring or ingredients of your choice (you can also just stick with vanilla).
    3. When folding the two contents together try to maintain as much air in the egg whites as possible, by folding in rather than pouring on top.
    4. Once incorporated, freeze in a deep base container for 8 hours minimum, best overnight. This ice cream can last for 2 to 3 weeks, but by then you might have finished them!

    Tip

    Flavour variations: ginger -100g chopped stemmed ginger with 4 tablespoons of syrup from the jar. Coffee and brandy - add 2 to 3 tablespoons coffee extract with 2 tablespoons brandy (not for children). Raspberry or strawberry - add 150ml of sieved raspberry puree or 150ml strawberry puree. Rum and raisin - soak 100g of raisins in 4 tablespoons rum for 2 hours. Then stir into ice cream (not for children). Either stick with vanilla or venture and experiment. Incorporating melted dark chocolate/chocolate chips/ mint/ orange/ lemon extract or flavouring/ nuts. You name it. Try making a raspberry puree with 200g of raspberries mashed with 100g of icing sugar, to drizzle over any combination. Any flavour additions should be added to the double cream mixture in bowl 2, then combined with the contents in bowl 1.

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