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4–6
Easy
Published 1977
Home-made ice cream is a special treat, but if it’s going to be worth making it must be just a little different from the kind you buy in the shops. One of the easiest to make is a vanilla-flavoured ice cream, spiked with chopped glacé fruits.
Soak the raisins in the rum overnight and have the glacé cherries and angelica ready chopped. The red, green and brown give the ice cream a delightful contrast in colours. Lightly whip the double cream until just beginning to thicken, then whisk in the icing sugar and a few drops of vanilla essence. Fold in the egg whites, stiffly beaten, the rum-soaked raisins and any rum they didn’t soak up a