My cousin Alison has asked for the recipe re the blog about making home made icecream. Note that this makes about 3 to 3.5 litres of ice cream.
8 egg whites
3/4C castor sugar
1 tsp Heilala vanilla - pure vanilla bean paste (bought at raewood fresh)
(if you do not have this you can use 2tsp of real vanilla essence but the bean paste is way better)
Give the egg whites a beat until stiff and holding together. Slowly add the caster sugar as though you are making a meringue or pavlova.
In a seperate bowl whip the cream. Add the vanilla and beat to mix through. (if you beat the vanilla into the egg white it will affect them)
Mix the two together. Put into containers to freeze. Yes - no churning, no fussing needed and it is delicious even a few weeks later.
If you want to do a flavour just use some homemade jam. Beat 2 T of jam into the cream before putting with the egg whites and then swirl another 6-8 T jam into the finished mixture to leave a pattern and threads of the fruit. (home made raspberry jam works really well)
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