4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[..lay a little egg for me]

Having posted these recipes in Poet's ice cream maker thread in the Nesting box, I thought I ought to put them here too!

 

Easy vanilla ice cream recipe

 

4 eggs, separated

100g icing sugar (I use fondant icing sugar as I think the glucose in it helps the ice cream not be too hard)

1 tsp vanilla essence (I usually use more than this as I like it quite vanilla-y)

300 ml (or a half-pint carton is near enough)

 

Whisk egg yolks with half the sugar until thick and pale. Whisk egg whites in another bowl until stiff and then gradually whisk in the remaining sugar (like making meringues). In yet another bowl (I never said it was easy on the washing up ) whisk the double cream and vanilla essence. Stir the cream into the yolk mixture then fold in the egg whites. Pour into a suitable container (an old 2-pint ice cream container). Freeze.

 

Here is another one for when you have made meringues as it uses just the yolks

 

Rich lemon ice cream

 

225g icing sugar

8 egg yolks

rind of 2 large lemons

4 tbsp lemon juice

300 ml (half-pint pot) double cream

 

Whisk egg yolks and sugar until very thick. Add lemon rind. Whisk cream and lemon juice and then fold into yolk mixture. Freeze.

[Mutrix Farmers]

Yummy. Reminds me I haven't got the ice cream maker in the freezer.

 

Broken chocolate chip cookies goes nicely in vanilla ice cream. Stir in at the last phase.

[LJ's Chooks]

lay a little egg for me.... dont you need to cook the eggs in some way like a custard????

 

sorry if this is a daft question, im still getting to grips with ice cream and custard

[chickencam]

I must use my ice cream maker this summer, the bowls are taking up room in the freezer and haven't been used for over a year

 

Nice sounding ice cream

[..lay a little egg for me]

lay a little egg for me.... dont you need to cook the eggs in some way like a custard????

 

sorry if this is a daft question, im still getting to grips with ice cream and custard

 

Not in this recipe, which is why I like it...making custard and then cooling it down takes soooo long! I have used custard recipes as they generally use less cream, but I find it produces a more watery ice cream.

[LJ's Chooks]

Thanks for the quick reply...

 

i'm sure im being daft, but, I have never used our eggs uncooked... i guess im scared of the whole salmonella thing....and just think shop bought are screened for it in some way???????

 

 

can someone re-assure me... we got all our girls from breeders who said they were fully vaccinated, i just really worry. I guess it's having two kids, it's given me a real complex about bugs... especially ones that affect the tummy!

 

someone please tell me im being stupid and actually they are safer than shop bought ones.....

[..lay a little egg for me]

From what I have read on here, the risk of salmonella from one our lovely free-range chooks is tiny, especially since they have been vaccinated. I use raw egg in mayonnaise and mousses and have never had a problem, despite the mayo sitting in the fridge for weeks at a time sometimes when the family's sandwich preferences turn away from tuna mayonnaise

 

I don't have that problem with the ice cream, which seems to vanish pretty quickly after it is made!

[LJ's Chooks]

Im sure you're right... just being daft.... and not sure i trust some breeders!

[hillfamily]

going to have to try these recipes at the weekend :D

 

I've never made ice cream.......but it's on my list to try