Homemade Ice-Cream Recipe - no ice-cream maker required
1pint double thick cream
3 egg whites
1 tin condensed milk
1t vanilla extract
Whip the cream until thick. Fold in the condensed milk and vanilla extract. Beat the egg whites until they remain in an upturned bowl. Slowly fold the egg whites into the cream mixture a third at a time. Fold in using a metal spoon for the best results, using the figure of eight technique. Pour into a 2L container. Freeze overnight.
Use the egg yellows to make homemade custard or creme brulee.
Hint : use a ring mould for the ice-cream. Wipe the mould with a wet cloth before pouring in the ice-cream in. Serve on a platter and fill the ring with fresh berries.
The figure of eight technique is so named as your hand makes a figure of eight while folding one mixture into another. It is brilliant for incorporating air into your mixture. Use it when folding flour into a cake batter too.
3 egg whites
1 tin condensed milk
1t vanilla extract
Whip the cream until thick. Fold in the condensed milk and vanilla extract. Beat the egg whites until they remain in an upturned bowl. Slowly fold the egg whites into the cream mixture a third at a time. Fold in using a metal spoon for the best results, using the figure of eight technique. Pour into a 2L container. Freeze overnight.
Use the egg yellows to make homemade custard or creme brulee.
Hint : use a ring mould for the ice-cream. Wipe the mould with a wet cloth before pouring in the ice-cream in. Serve on a platter and fill the ring with fresh berries.
The figure of eight technique is so named as your hand makes a figure of eight while folding one mixture into another. It is brilliant for incorporating air into your mixture. Use it when folding flour into a cake batter too.
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