Jules. Posted September 26, 2008 Share Posted September 26, 2008 My egg skelter is nearly full, despite selling two 4-egg boxes of eggs this week, & also bartering a box for some baking apples. So today I'm going to make some lemon curd using my mum's old recipe which doesn't call for egg yolks as Kate's one does, & some vanilla ice cream The recipe I have from the book Hens in the Garden Eggs in the kitchen reads as such....... Vanilla ice cream 4 separated eggs 100g icing sugar 1 tsp vanilla essence 300ml double cream I won't post the method as the whole thing might be copyrighted but I don't want to waste my eggs & cream if this recipe isn't much cop. I have searched the forum but can't put my hands on a recipe for vanilla ice cream, unless I'm looking in the wrong place, & so if anyone has made ice cream before that doesn't call for an ice cream making machine as this recipe doesn't then I would be most grateful, & we can have home made rhubarb crumble & home made ice cream for pudding after our tea tonight! Quote Link to comment Share on other sites More sharing options...
Guest Posted September 26, 2008 Share Posted September 26, 2008 Jules, that is almost identical to the recipe in the River Cottage Family Cookbook It just swaps icing sugar for caster sugar. I have made this ice cream and it was really nice. I separated into 2 bowls and added chopped strawberries to one bowl and left the other plain I keep meaning to do some more but never seem to get round to it Quote Link to comment Share on other sites More sharing options...
Jules. Posted September 26, 2008 Author Share Posted September 26, 2008 Thanks Debs- I have the river cottage book as well, & thought i had looked in it this morning for an ice cream recipe- i couldn't find one in it & no wonder, I was looking in 'Jamie at Home"! i still use the lovely naan bread recipe you gave me Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted September 29, 2008 Share Posted September 29, 2008 I used this one and it was really nice. I used 'fondant icing' sugar that was left over from icing the Xmas cake last year and I think the softening agent (glucose I think) in the icing sugar helped the ice cream not to go too hard. I have tried many different ice cream recipes and they often go so hard that we have to serve the ice cream with a carving knife rather than the ice cream scoop! Quote Link to comment Share on other sites More sharing options...
