this is a super icecream it's made from just three ingredients eggs they're
separated icing sugar and double cream none of your old-fashioned custard which
takes hours to make and you've really got to have one of those machines that
you put ice and salt in the outside part and then you turn away this is just a
quick run so to begin with I've separated the eggs in this bowl I've got
four egg yolks and I'm just blending them there's no need to do any vigorous
whisking because it doesn't make any difference so just blend the four egg
yolks and in the mixing machine I've got the four egg whites and I've already
whisked them raw like meringue what exactly like meringue until they're full
volume and I've started to add the sugar 4 ounces of icing sugar and it's rather
a noisy process that's why I started it just beforehand so I'm going to turn the
machine on to maximum speed and continue mixing the egg whites until they're
shiny and glossy and I've added all the four ounces of icing sugar it's been
sifted
whether you're doing it by hand or by machine it's essential to do it really
fast and quickly clattering is I've got some rather smart tins that I'm using
and for molding it there we are now that's the consistency right and peaky
and that's how it should be the meringue part and to the meringue part I'm going
to add the four egg yolks which I've just blended together in a world is
wondering why I'm adding the egg yolks to a meringue because one's always told
but you must on no account get any and fatty substance or egg yolks in the bowl
at the same time but once it's reached full volume you can fold that in and now
it's really beautifully six still and a pale yellow color lovely and thick now
all that remains is for me to add the cream and I've got half a pint of double
cream so there's three ingredients begin four eggs separated and therefore ounces
of icing sugar and lastly the double cream half a pint don't whisk it too
much particularly in warm weather because return to butter I was very
careful because it's jolly hot here yeah and then stir in and it's still
beautifully thick not quite as thick as it was when it was a meringue mixture
now it comes to the flavouring of the ice cream you can make it just vanilla
by adding a half a teaspoon full of vanilla essence that's easy or you can
make a coffee one and you can use coffee essence two tablespoonfuls or your own
strong coffee with a little sugar added one of my favorite ones is making a
blackcurrant one and I don't get a trouble of sitting back counts and
cooking them I use the blackcurrant drink the one that's high in vitamin C
and add about two or three tablespoonfuls just till it tastes right
but at this time of year there's plenty of fruit about and strawberries are
becoming cheaper so you could add a strawberry puree
some in this box that's just mashed strawberries sweetened with sugar to
taste but to this one that I've made today I'm going to add gooseberry and
puree now I took fresh gooseberries like these and I cooked them in very little
water indeed and I used half a pound and enough sugar to taste about two ounces
and I've liquidized them in a blender but you could just and cook them even
with laptop and tailing them and you could then just sift them and the top
and tails would be left and asleep at this stage I'm taking out a whisk and
just folding it in secret of this particular ice cream is having it thick
and rich and there's nothing to crystallize when you make the
old-fashioned type that you have to keep churning and whisking during freezing
and it's because it is crystallizes and as this is so rich it won't crystallize
and then turn it into a tin now I'm gonna cut it up with bowls so I'll pop
these company choose a container that's got a large aserp big surface on the
bottom preferably rather shallow like this one and it'll stick to it you need
a two and a half pint and container now you see how nice and thick this is
and so just taste the fresh gooseberries if you're very crafty you could make
this green by adding a little bit of green and coloring now the length of
time this takes two freezes please depends on how cold your freezing
compartment or the refrigerator is I find it best to set it cold the day
before and then it really does get stone-cold but if you do it in the feet
in a real freezer it'll freeze quicker about two hours so there we are
put the lid on now in and there are freezing Department of your refrigerator
it will keep for about three weeks but in a real freezer it'll keep much longer
six months