This is an incredible recipe for home-made ice-cream that an old family friend passed on to me. You don’t need an ice-cream maker, and you don’t need to keep checking it and stirring it as it freezes – this recipe is magic because you just pop it in the freezer, leave it alone and it freezes perfectly every time!
It’s dead simple, and VERY delicious, although I won’t lie, it’s not exactly low-fat…
There are some flavour variations I’ve added at the bottom, (although I’ve never tried the coffee version). And don’t worry about the raw eggs – it’s the same principle as chocolate mousse, something scientific happens with the eggs and sugar are whisked together, and they somehow become safe – I can’t remember why, but google it and you’ll see.
6 egg yolks
6oz caster sugar
Half a pint of double cream
Juice of 2 medium size oranges and 1 lemon
1) Whisk the egg yolks until thick with the sugar, and then add the fruit juice.
2) In a separate bowl, whisk the cream until it just holds it’s shape.
3) Add the yolks and juice mixture to the cream and fold it in – make sure it is well combined, but don’t stir too much – just fold it, otherwise you’ll lose a lot of the air you whisked in, and this helps to keep the ice-cream fluffy.
4) Pour/Spoon it into a tupperware container with a lid, or alternatively in a freezer-safe bowl covered in foil, and pop it in the freezer for a few hours until completely frozen.
Instead of using orange and lemon juice, you can also try lemon and lime for a more zingy and refreshing taste, (you’ll need approximately 4oz of juice) or you can substitute with 4oz of VERY strong black coffee if you like coffee ice-cream.