I came across a recipe for icecream in an old Christmas recipe book that I had in my collection and decided to give it a go this year at Christmas time. Turns out it’s a winner!  It was surprisingly easy to make and had an amazing texture without even churning it.   Not only that, it is has a lot less processed ingredients than the commercial product so if you are wanting to stay away from over processed foods, this will work well for you. 

The first time I made it I divided it into 3 different flavours and made it in a loaf tin – then turned it out like a terrine and sliced it.   I had way too much for the tin so put the overflow in a Christmas pudding bowl that I had to hand – which I realised was like a bombe – just tip out and slice!   (Either that or eat it straight out of the container with a spoon which I may or may not have done.)  It’s turned into a firm favourite and  we have been trying all sorts of different flavours including plum. Stewed plums straight off the tree made into a puree and swirled through

Basic Icecream Recipe

Makes about 1.5 litres.

• 8 eggs separated
• 350g sifted icing sugar
• 600 mls cream, whipped
• Flavourings of choice.  (So far I have made coffee, almond chocolate and plum)

Method

• Beat the egg whites until soft peaks form, then add the icing sugar a little bit at a time until it is nice and stiff. Just like making a meringue.
• Whip the cream until stiff.
• Gently fold together
• Whisk the egg yolks and then combine with your flavouring and fold into the egg white/cream mixture. 
• Pour into your container

This makes a lot of icecream and it can be  a bit tricky folding all of that together. I suggest you divide it up and make 2 different flavours for each batch which is a bit more manageable. The one in the picture above is plum and chocolate which is a lovely combination. 

To do this you will need some extra bowls.

Whip the cream as above and set aside. Whip the egg white and then divide into two big bowls.  Divide the whipped cream in half and add to the egg white mix so you end up with 2 large bowls of the egg white/cream mix.  Use a metal spoon to gently stir it together. 

Next whisk your eggyolks  and divide into 2 portions.  Add your flavour to each portion, then fold into the white mix until thoroughly combined.  Cover and freeze.

Follow the same process but divide into 3 to make a terrine- keeping your portions cool in the fridge while the first layer sets enough to add the next.  Line your loaf tin with plastic wrap to make getting it out a lot easier. 

Flavour Suggestions

• Chocolate – melt 150g dark chocolate, mix with a portion of egg yolk and fold into egg white and cream mix.  Use more chocolate if making a bigger portion.
• Coffee – I use Bushels chicory essence for anything coffee because I love it but you can dissolve 1 tbsp of instant coffee in a tblsp of coffee liqueur, or make some strong espresso – add a tablespoon or so to the portion of egg yolk.
• Almond – use an almond liqueur or almond essence. Lightly toast some slivers of almond  to toss in for mouth feel. Add to the egg yolk and fold in as before.
• Fruit puree- whatever is in season, berries, plums, apricots etc.