eat anywhere: homemade ice-cream

You don’t need a fancy ice cream maker to make delicious ice cream. This is a really simple recipe that you can use to make whatever flavour ice cream you want – and the results are delicious.

4 eggs
110g caster sugar
300ml double cream

Separate the eggs and whisk the egg yolks in a small bowl. In a separate bowl, whisk the egg whites until stiff and then whisk in the sugar a teaspoonful at a time. Finally, whisk the cream until it forms soft peaks and then fold it into the egg white mixture along with the egg yolks.

You can then add in any of the variations below (or experiment with your own), give it a final whisk before decanting into a Tupperware container and putting in the freezer.

Redcurrant, raspberry or strawberry: Add 150ml sieved puree. (It is not necessary to sieve strawberry.)

Lemon: Add grated rind and juice of 2 lemons

Ginger: Add 1 level tsp of ginger powder plus 110g of chopped up stem ginger

Rhubarb: Add 150ml sweetened cooked puree.