1/2 cup sugar (100 gms)
1/2 pint cream (330 ml)
1 Tbsp hot water
1/2 - 1 cup chopped seedless raisins soaked overnight in 1 Tbsp rum.
1 cup pureed fruit or chocolate chips
1 tsp essence (vanilla, peppermint etc)
1. Beat egg whites until stiff. Add half the sugar and beat again well.
2. Beat the egg yolks with water and remaining sugar until stiff and pale yellow.
3. Beat cream.
4. Blend all together well. Add essence or fruit puree and freeze.
Alternate recipe from here:
We use Alison Holst recipe - easy as - think it is posted here already. No ice cream maker or special attachment needed, though use the Kenwood to beat the cream (I think)
Found it - Telly had posted it
Sure do! It's an Alison Holst one.
2 eggs (separated)
1/2 cup sugar
1 Tbsp warm water
1 (300ml) bottle cream
1/2 tsp vanilla (although I have never actually used vanilla, but whiskey, baileys, fruit puree etc instead. A good combo is liquorice and sambucca. Chocolate etc can also be added.
Beat egg whites in large bowl until peaks turn over. Add half the sugar and beat again.
Beat egg yolks and water in small bowl until frothy. Add rest of sugar and beat until thick and light.
Whip ice cream in the container you will freeze it in. Add flavour and then fold the three mixtures together.
Cover and freeze - needs at least 24 hours.
I've found if I use a 500ml bottle of cream and do 1 1/2 times the recipe it makes up a 2 litre ice cream container.
River Cottage best ever vanilla ice cream is very yummy. The recipe says to use ice cream machine but I beat this with electric hand beater once and it froze well with no ice crystals and was delicious. [;)]
Best Ever Vanilla Ice-cream
Made with the best eggs, the best cream and a real vanilla pod, this should be one of the best vanilla ice-creams you'll ever taste. I like it on its own, or with just a few fresh raspberries.
Without the vanilla, this is the mousse base I use for most of my fruit ice-creams.
Makes 1 litre
500ml double cream
1 vanilla pod, split lengthways
100g caster sugar
4 large egg yolks
Scald the cream (i. e. bring it almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave them in the cream.
Over a low heat, dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb). Leave the syrup to cool for just a minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like, then whisk in the cream. Pour the mixture into an ice-cream machine and churn until frozen.