A simple no-churn ice cream that can almost be scooped straight from the freezer.
A good base for add ins and embellishments.
For the Ice Cream
Make at least a day before
Makes about 1 quart/litre
Ingredients
3 large egg whites
100 g granulated raw sugar
1/4 teaspoon cream of tartar
smallest pinch of fine sea salt
250 g heavy whipping cream
60g/2 tablespoons milk, any type
1-2 teaspoon best vanilla extract
Instructions
Place egg whites, sugar, salt and creams of tartar in a bain marie or bowl placed over simmering water and stir with a whisk until the temperature reaches 74C/165F, remove from heat.
Whisk egg white mixture until very thick and glossy and meringue like, about 5 minutes.Set aside.
In another bowl beat the cream until stiff peaks form. Set aside.
Add and beat in the vanilla and milk to the meringue mixture, then add the whipped cream whisking until incorporated.
Scrape into a container and freeze overnight or longer.
A good base for add ins and embellishments.
For the Ice Cream
Make at least a day before
Makes about 1 quart/litre
Ingredients
3 large egg whites
100 g granulated raw sugar
1/4 teaspoon cream of tartar
smallest pinch of fine sea salt
250 g heavy whipping cream
60g/2 tablespoons milk, any type
1-2 teaspoon best vanilla extract
Instructions
Place egg whites, sugar, salt and creams of tartar in a bain marie or bowl placed over simmering water and stir with a whisk until the temperature reaches 74C/165F, remove from heat.
Whisk egg white mixture until very thick and glossy and meringue like, about 5 minutes.Set aside.
In another bowl beat the cream until stiff peaks form. Set aside.
Add and beat in the vanilla and milk to the meringue mixture, then add the whipped cream whisking until incorporated.
Scrape into a container and freeze overnight or longer.