Wonderful hot weather - too hot to cook and everyone's thoughts turn to ice cream. You can buy an amazing array of flavours in all sorts of types and prices of ice cream now so why would anyone be bothered to make it, you might think,unless,of course, they have a new ice cream machine to show off.
But if you do think of trying to make it, without a machine, there is the advantage that you can choose your own flavours, know exactly what pure and luscious ingredients went into it, and have the glow of pride in creation.
Ice cream
4 eggs separated ( free range large of course)
1/2 pint of whipping cream whipped till thick
4 oz castor sugar
1/4 pint fruit puree - say a punnet or equivalent of raspberries mashed and sieved(the sieving is optional)/ or gooseberries or blackcurrants from a tin, or cooked from fresh, and treated the same way/or some stewed rhubarb pureed
or 4 tablespoons ribena
or juice 2 lemons and a little finely chopped rind - for this variation use double cream and whip in the juice with the cream
or vanilla seeds from 2 pods
or 1lb of frozen loganberries from the garden, pureed without cooking and 1 oz more sugar whipped into the whites
Put into a plastic freezer container. You don't have to whip or stir it - just take out 1/4 hour before eating and leave in the fridge.
But if you do think of trying to make it, without a machine, there is the advantage that you can choose your own flavours, know exactly what pure and luscious ingredients went into it, and have the glow of pride in creation.
Ice cream
4 eggs separated ( free range large of course)
1/2 pint of whipping cream whipped till thick
4 oz castor sugar
- Whisk whites till stiff
- Whisk in the sugar slowly spoon by spoonful - use a food processor or a hand held electric whisk if you have them
- Stir if the yolks quickly and then the cream
- Add flavouring:
1/4 pint fruit puree - say a punnet or equivalent of raspberries mashed and sieved(the sieving is optional)/ or gooseberries or blackcurrants from a tin, or cooked from fresh, and treated the same way/or some stewed rhubarb pureed
or 4 tablespoons ribena
or juice 2 lemons and a little finely chopped rind - for this variation use double cream and whip in the juice with the cream
or vanilla seeds from 2 pods
or 1lb of frozen loganberries from the garden, pureed without cooking and 1 oz more sugar whipped into the whites
Put into a plastic freezer container. You don't have to whip or stir it - just take out 1/4 hour before eating and leave in the fridge.
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