Homemade Ice Cream To Die For...

Mango Ice Cream - With Grated Chocolate...

Straciatella Ice Cream - Amazing Vanilla & Chocolate with a light
brown Coffee tinge...

Coconut Ice cream...

Ice Cream Brownie...
A Chocolate Brownie with Vanilla Ice Cream... Caramel Sauce...
Walnuts & Grated Dark Chocolate...


HERE IS THE RECIPE...
You need three bowls:

In one bowl beat 4 egg whites with 2 tabs sugar until peaky.

In next bowl beat 4 egg yolks with 2 tabs boiling water & 1/2 cup sugar  until pale, thick & ribbony.

In third  bowl whip 600ml cream until it forms peaks.

Fold all three together.

Add flavour as desired...

I have tried lots of flavours...
If making Vanilla I use vanilla pods and soak in the cream overnight.
If using fruit I use a good quality jam or cook & sweeten otherwise it freezes like ice... Not nice.
I replace the 2 tabs water with 4+ tabs of any favourite liqueur.
When making Coconut I  use thick coconut Cream... Shredded coconut tends to taste gritty
I love lemon... 2+ tabs juice plus lemon peel (with potato peeler) heat gently to get flavour from peel, allow to cool before adding to ice cream
Chopped crystalised ginger & crushed ginger nuts... delicious
Just use your imagination...


Ice Cream first appeared in 18th century England and America...
You might  be interested in the first ice cream recipe that was pubished in
'Mrs Mary Eales Recipes' in 1718

"Take Tin Ice Pots, filll them with any sort of Cream you like, either plain or sweetened or Fruit in it, shut  your Pots very close; to six Pots you must allow eighteen or twenty Pounds of ice, breaking the ice very small, there will be some great Pieces which lay at the bottom and Top. You must have a Pail, and lay some Straw at the bottom, then lay in your Ice, and put in amongst it a Pound of Bay-Salt, set in your Pots of Cream and lay Ice and Salt between every Pot, that they may not touch but the ice must be round them on every Side, lay a good deal of Ice on the top, cover the pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants or Strawberries, fill your Tin Pots with the Fruit but as hollow as you can; put to them  Lemonnade made with Spring Water and Lemon-Juice sweetened, put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream..."