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Dairy ice cream

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  • 4 free-range eggs , separated
  • 100g caster sugar
  • 300ml double cream
  • chocolate , fruit, vanilla or coffee extract (optional)
  • cones , nuts, flakes, sauces, to serve


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, July 2017

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