Life is uncertain. Eat dessert first … check this Recipe: Easy no-churn ice cream
How to Make Easy no-churn ice cream
over 2 hours
no cooking required
- 4 free-range eggs
- 100g/3½oz caster sugar
- 300ml/½pint double cream
- 1 tsp vanilla extract
- 100g/3½oz stem ginger
Coffee and brandy flavour
- 2-3 tbsp coffee essence
- 2 tbsp brandy
- 150ml/5fl oz sieved raspberry purée (you could also use strawberry
Rum and raisin flavour
- 100g/3½oz raisins
Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
Pour into a plastic container and freeze for at least two hours.