Make your own no-churn ice cream. You only need eggs, sugar and double cream for this cooling summer treat.
Prep: 15 mins
Difficulty: Easy
Serves: 6
INGREDIENTS
4 free-range eggs, separated
100g caster sugar
300ml double cream
Chocolate, fruit, vanilla or coffee extract (optional)
Cones, nuts, flakes, sauces, to serve
METHOD
-
Using an electric whisk, whisk the egg whites in a bowl until stiff peaks form.
With the beaters still running, slowly whisk in the sugar. Continue whisking until the egg whites are stiff and glossy. - Whisk the cream until soft peaks form. Fold the cream, yolks and your choice of flavour into the egg whites until combined.
- Freeze in a plastic container for at least two hours. Serve in cones topped with chopped nuts, flakes and some sauce, if you like.
