My Favourite Ice Cream

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This Italian meringue method makes a light and smooth parfait-type ice cream which needs no beating halfway through the freezing. Unless you have used a large quantity of fruit purée (thus adding a lot more water) the ice cream will be soft enough to spoon straight from the freezer. If the ice cream seems too hard to scoop, transfer it to the refrigerator for 15—30 minutes before serving.