Whether you’re looking to cool down on a hot day or indulge in a creamy treat, this dairy ice cream recipe is sure to put a smile on your face. Unleash your inner flavour wizard by adding essences of chocolate, swirls of fruit or whispers of vanilla. Each drop is a secret spell to enchant your taste buds.
Ingredients:
- 4 free-range eggs, separated
- 100g caster sugar
- 300ml double cream
- Optional flavours: Chocolate, fruit puree, vanilla or coffee extract
To serve:
Cones, nuts, chocolate flakes, sauces
Method:
In a large bowl, whisk the egg yolks with the caster sugar until thick and pale.
In a separate bowl, whip the double cream until it forms soft peaks. Take care not to over-whip.
Gently fold the whipped cream into the egg yolk mixture.
If you’re adding flavouring, stir in your choice of chocolate, fruit puree, vanilla or coffee extract.
In another clean bowl, whisk the egg whites until stiff.
Carefully fold the egg whites into the cream and yolk mixture, trying to keep as much air in the mixture as possible.
Pour into a freezer-safe container and freeze for at least 6 hours or until firm.
Before serving, remove the ice cream from the freezer and allow it to come to room temperature for a few minutes to soften and make it easier to scoop.
Serve in cones or bowls with your choice of nuts, chocolate flakes and sauces.
