Yes, this is a bit of a departure from the usual stuff that you get here, but I thought to myself, why not.
Once upon a time, I spent a couple of years working as a Commis Chef. I still have my original recipe books somewhere, and this was one of my favourites.
Ingredients
- 30 Eggs
- 30 oz Castor Sugar
- 1 pt Cream.
Tools Required
- Food Mixer
- 2 Medium Bowls
- 1 Large Bowl
- Balloon Whisk
This recipe will make about a gallon of ice-cream, so have a decent size bowl to store it in. Make sure that all bowls, whisks etc. are clean and oil free before use.
Method
- Separate the eggs into two bowls.
- Pour the egg yolks and sugar into the food mixer and whisk on high speed until the sugar is completely dissolved into the yolks. Castor sugar is best as the grains are smaller and won’t make the finished ice-cream gritty.
- Pour the yolk/ sugar mixture into the large bowl.
- Clean the food mixer. Ensure that the food mixer whisks and bowl are fully cleaned and dry.
- Pour the egg whites into the food mixer and mix on a medium speed until the whites are stiff and white. To check if the mixture is ready, dip a spoon into the mixture. When you lift it out, a peak should form. If the peak can stand under it’s own weight it’s ready.
- Pour the egg whites into the bowl containing the yolk/ sugar mix.
- Once more clean the food mixer and whip the cream until it also holds a peak.
- Pour the cream on top of the yolk/ sugar mix and egg whites.
- Take your balloon whisk and using it like a spoon, scoop it through the contents of the bowl. With a flick of your wrist knock the mixture through the whisk. Do not use the whisk in the usual manner. You want to get the separate ingredients mixed without removing the air from the egg whites or cream.
- Continue until the mixture is the same consistency throughout.
- Add your flavouring of choice.
- Freeze the ice-cream mix for at least 24 hours. Depending on your freezer, you may need to leave it longer.
Flavourings
This recipe will give you plain ice-cream, you may want to add vanilla essence before freezing. I’ve always been partial to Baileys (a couple of shots should be enough – a bottle or two for the adventurous!), or broken up Crunchie Bars. I hear Malteasers are pretty good too. Let your imagination run riot and enjoy!