Since summer our hens seem to have upped their laying capacity and have been supplying us with up to 30 eggs a week. That’s a lot of eggs for one family to get through! So as well as giving batches away and baking when possible we’ve taken to regular ice cream making. To my delight it’s not too complicated to make - no churning and no special ice cream maker required – all you need is a whisk, eggs, sugar, cream and vanilla extract. So if like us you find yourself with surplus eggs I really recommend giving this recipe a go.
Our first attempts were to make a creamy regular vanilla ice cream but we’ve quickly become more adventurous adding different flavours to the mix which have included redcurrant, strawberry, raspberry, cinder toffee, and Christmas pudding to name but a few.
You’ll need: 4 eggs (separate yolks from the whites), 100g/3½ oz caster sugar, 300ml/½pt double cream, 1tsp vanilla extract + any other flavouring
To make: The first step is to make a meringue mix from your egg whites by whisking them until they stand in stiff peaks. Then whisk in the caster sugar until the mixture looks glossy.
In a separate bowl whisk your cream until it stands in stiff peaks. Then fold the cream along with the egg yolks in to the egg white mix, mixing it in thoroughly. Add 1tsp of vanilla extract and any other flavouring/fruit you choose*. Pour your ice cream into a plastic container in the freezer for a couple of hours and there you have it a delicious dessert!
*When adding cordial put the ice cream in the container first then swirl the cordial into the mixture.