My Favourite Ice Cream

Method

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.

To serve 6—8, you will need 2 egg whites (size 1—2), a pinch of salt, 175 g (6 oz) caster sugar, 6 tablespoons water and 300 ml (½ pint) whipping cream and flavouring such as 125-175 g (4-6 oz) melted chocolate, 3—4 tablespoons well-sweetened thick fruit purée to taste or 2—5 tablespoons liqueur, again to taste. The exact amount depends on how liquid the flavouring is. For a toffee-like flavour use demerara instead of caster sugar.

  1. Make an Italian meringue with the egg whites, salt, sugar and water. Continue beating for about 2 minutes until the mixture is cool and thick. Fold the flavouring of your choice into the mixture.

  2. Whip the cream until it is thick but not too stiff, then quickly fold it into the egg white mixture. Spoon the mixture into a freezerproof serving mould or bowl and freeze for several hours or overnight before turning out.

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