Whole Ice Cream

2 Jun

(Photo coming)

  • 4 eggs
  • 600ml cream
  • 3/4 cup honey
  1. Separate eggs, beat whites until soft peaks form, set aside.
  2. Beat yolks until “fluffy”, mix in honey, pour in to freezing container.  (I halve it between two 2litre ice cream containers.)
  3. Whip cream, then fold in to yolk mixture.
  4. Fold whites in to other ingredients.
  5. Flavour accordingly.
  6. Freeze.  It takes quite a while to set, after a few hours it will be kind of a soft-serve consistency, but will set properly left longer.

A splash of vanilla with cocoa stirred through for chocolate flavour; walnuts and maple syrup; or lemon curd (brilliant suggestion from my oldest who was 7 at the time!), are all delicious “whole” flavours.

We have also done fruit flavours (boil fruit pulp and icing sugar together so it doesn’t go icy when frozen), or stirred through chunks of peanut brittle, but the possibilities are endless.

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One Response to “Whole Ice Cream”

Trackbacks/Pingbacks

  1. 10 Ice cream Flavours « Chaotic Cuisine - October 11, 2010

    […] The base recipe for Whole Foods Ice cream is here. […]

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