My kitchen is the size of a large cupboard which has meant limiting the amount of kitchen gadgets I buy. Besides the bare essentials, not much will fit which has meant an ice cream machine has been totally out of the question. Sadly, I have now lost count of the number of times I have come across a great ice-cream recipe in a cook book or on a website and have just had to keep on flicking or scrolling as it starts with the phrase “In your ice cream maker”. So you can imagine I was incredibly excited to discover this recipe for ice cream that can be made using simple (and small!) electric beaters.
The finished ice-cream
The recipe comes from my good friend Thea’s Mum and is so divine that I had to beg Thea for the recipe at a dinner party. The resulting ice-cream is incredibly smooth and rich. It’s a bit denser than your standard ice cream but this only adds to the deliciousness of it. Of course, the joy of making your own ice cream is that you can really make it whatever flavour you want but as a novice I started out with this totally decadent but simple double Belgian chocolate flavour but am looking forward to experimenting with new combinations. Watch this space and let me know if you have any suggestions. I am thinking a rhubarb crumble flavoured ice cream and maybe a pistachio one.
Mixing the chocolate and egg yolks into the whipped cream
3 eggs separated
1/2 cup of castor sugar
1/3 cup of water
300ml whipping cream
2 drops of vanilla essence
100g Belgian chocolate or try any that is over 70 per cent
Mixing the meringue mixture into the whipped cream, egg yolks and chocolate
1. Boil 1/4 cup of castor sugar and water for 2 mins or until the bubbles start to change in size and get larger. Pour the mixture onto the egg yolks and mix together. Leave to cool
2. Whip the cream, 1 tbsp castor sugar and the vanilla essence until it is thickened.
3. Melt 50g of chocolate and then mix into the cooled egg yolk mixture. Leave to cool.
4. Fold this mixture into the whipped cream until combined.
5. Beat the egg whites and 4 tbsp of castor sugar until it is thick and glossy like a meringue. Fold this into the the whipped cream mixture until combined.
6. Break the remaining chocolate into chips and mix through. Freeze the ice-cream for at least four hours before serving.
The finished product