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A delicious fruity ice cream and very easy to make. It helps to have a food processor or liquidiser, and an electric whisk. No ice cream machine required and no beating half way through freezing!
Not suitable for pregnant women or those who cannot eat raw eggs.
Makes 1 Pint / 550ml
Preparation: 30 minutes
Cook: 20 minutes
Freeze for 4 hours
Put the fruit in a saucepan with 1oz/30g of the sugar. Set on medium to low heat and cook for about 20 minutes until the fruit is soft.
Meanwhile, whisk the egg whites in a large bowl until stiff. Gradually add the remaining sugar, a teaspoon at a time, whisking well after each addition.
Whip the cream in another bowl until thick but still floppy.
Mix the vanilla extract into the egg yolks.
Once the fruit is cooked, allow it to cool a little then blitz in a food processor until smooth. Rub the fruit purée through a sieve to get rid of the seeds (if you don’t have a food processor then simply rub through the sieve).
Fold the cream gently into the egg whites with a spatula. Fold in the egg yolks. Lightly fold in the fruit purée to give a “rippled” effect.
Pour into a freezer container with a lid then freeze for about 4 hours.