Part of us becoming sustainable, organic and healthier in general is making more stuff myself so that we know exactly what is in it. It is a slow ongoing process of finding a new item that I can make easily with a few simple ingredients to replace what we normally buy. First it was the bread then the muesli bars, biscuits, houmous and now my latest is ICE CREAM.
After watching a programme the other night on Italy and the fantastic gelato they have there himself very kindly suggested that I could do that for us. He is so thoughtful - really! Anyway after a bit of face contortion I actually looked in the good old Edmond's cookbook where I found to my surprise a simple recipe to bring homemade Ice cream into our home. I had always thought that you needed to be taking it in and out of the freezer to create the correct texture, this recipe though is the kind I like - mix it all up and shove it in a container.
It takes about 2-3 hours to freeze and low and behold delicious creamy ice cream without any of the additives. Definitely one that I will repeat and one that you too could try (see below for recipe). Can't wait to try it with our own fresh eggs!
Homemade Ice Cream
4 eggs
1/4 cup Castor sugar
1/4 cup Castor sugar
300ml cream
1tsp vanilla essence
Beat egg whites till stiff then add first measure of the sugar 1 tablespoon at a time until dissolved. In another bowl beat the yolks and second measure of sugar till it is thick and pale yellow then add vanilla essence. Fold yolks and white together. In a third bowl whip the cream. Fold into the egg mixture. Put in container and freeze for 2 hours or until firm. Enjoy
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