Ice-Cream

This recipe involves combining three beaten mixtures, so make sure you have 3 mixing bowls. It makes a rich and creamy vanilla ice cream which you can flavour in many ways.  Try adding grated chocolate or the classic hokey pokey.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 2 hours 30 mins Servings: 6
  • 4 eggs, separated

    ¼ cup caster sugar

    ¼ cup caster sugar

    1 tsp vanilla essence

    300ml cream

  • 1. Beat the egg whites until stiff peaks form and gradually add the first measure of sugar, one tablespoon at a time. Beat until each spoonful of sugar dissolves before adding the next.

  • 2. In a separate bowl beat egg the yolks and the second measure of sugar until thick and pale and add the vanilla.

  • 3. Fold the egg yolks into the egg white mixture.

  • 4. Whip the cream until thick then fold into egg mixture, with any other flavourings.

  • 5. Pour the ice cream into a shallow container, cover and freeze for 2 hours or until firm.;

    VARIATIONS:

    Add any of the following after the cream-

    • 1 cup chocolate chips;
    • 1 cup chopped nuts;
    • 1 cup puréed berry fruit - e.g. strawberries, raspberries

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