Making Icecream

So Master Seven made Ice cream with his Gran at his last visit to the Farm.  And it reminded me that there was a recipe from Shonagh Koea book I needed to try.......thus......

Ice cream from the book: The Kindness of Strangers – Kitchen Memoirs

by Shonagh Koea

2 large eggs, separated

100 grams of icing sugar

Three tablespoons of Cointreau (we just used vanilla essence with all the lovely little seeds!)

300 millilitres of cream

Grated rind of one orange

Beat the egg whites until stiff, then gradually beat in half the icing sugar to form a white opaque meringue which holds in peaks.  In another bowl beat the egg yolks with one teaspoon of the Cointreau and the rest of the sugar till very light in colour.  In a third bowl whip the cream until it holds its shape, then lightly stir in the rest of the Cointreau.  Gently mix the egg yolk mixture with the cream, then finally fold in the whisked eggs whites.  Turn into a 1.2 litre (two pint) mould – a loaf tin or cake tin or plastic food container is fine – and put in the freezer with the orange rind sprinkled on the top.  The only disadvantage to this recipe is that it creates quite a lot of dishes to wash.

 

Janes' review:

1; being a sucky flop 2;definitely do this one again  3; being add to your repertoire immediately

Taste: 3 - Quite possibly the best ice cream I've ever had!

Ease: 3 - took 3 bowls and Master 7 got tired arms (toughen up!) but otherwise pretty simple!