Sunday, December 30, 2012

Primal Breakfast Icecream

  • 300ml thickened cream
  • 1 whole egg 
  • 2 egg yolks 
  • dessert spoon or tablespoon of honey 
  • teaspoon of vanilla essence 
  • optional: fruit to flavour, eg strawberries stewed in honey, plums stewed in honey.

  1. Beat egg and egg yolks in a medium sized heat proof bowl, until they look creamy and a little thicker. 
  2. Place bowl over a saucepan of simmering water and continue beating eggs, for 5 minutes or until mixture increases (or doubles) in size. Set eggs aside to cool slightly. 
  3. In another larger bowl beat the thickened cream until soft peaks form. 
  4. Add egg mixture, vanilla essence and honey and beat or mix well. 
  5. Pour into a container, cover and freeze for 6 hours or overnight. Fold in flavourings before freezing or when mixture is partially frozen. 
  6. Soften out of freezer for 10 minutes before serving.

1 comment:

ʝaimee said...

Looks amazing!
❀‿❀ I miss you, we must do something soon