Ice Cream

The coffee and the fig versions of this recipe were a big hit at a recent party! I doubled the quantity and used foil BBQ trays (32cm x 26cm) to freeze it in - cover with foil when frozen.

Ingredients:
4 eggs
3/4 cup icing sugar - sifted
300mls cream

Method:
Whisk the egg yolks in a bowl until well blended.
In another larger bowl whisk the egg whites until stiff then whisk in the icing sugar a spoon at a time.
In a third bowl whisk the cream until it forms soft peaks, then fold into meringue mixture with egg yolks.
Turn into a 1500ml container, cover and freeze.

Flavours:
Vanilla - add 1 tsp vanilla essence to cream
Coffee - add 2 Tsp strong cooffee and 1 Tsp rum or brandy to mixture before freezing
Chocolate - mix 2 Tsp cocoa with 4 Tsp cold milk, warm until blended then combine with 60gm melted chocolate and fold into mix before freezing
Dried Fig and Ginger - Chop one cup of dried figs - cover with strong black chai tea til soft combine with 1/2 cup diced ginger and 1/2 tsp cardammon then blend into ice cream mix and freeze