Easy-Peasy Vanilla Ice Cream

Vanilla Ice Cream

If I'm honest, I wasn't sure that this would work.  The recipe didn't involve any techniques that I thought people did to make ice cream, it was essentially mixing egg whites with a cream mixture and freezing it.  However, it turned out perfect! The texture and taste were exactly the same as ice cream should be.  It was a great, refreshing treat to cool us down in this weather!

Ingredients

• 600ml double cream
• 250g caster sugar
• 6 eggs, seperated
• 1/2 - 1 tsp vanilla extract
• 3 large bowls

Method

1)  In the first bowl, whip the egg whites until stiff.

2)  In the second bowl, whip the cream with the vanilla until stiff.

3)  In the third bowl, beat the egg yolks with sugar until creamy.

4)  Add egg yolks mixture to cream mixture and beat again.

5)  Fold (carefully and slowly passing a spatula down through the mixture, across the bottom, and up over the top. the egg whites into this mixture.  Folding reduces the amount of air lost, opposed to simply mixing.

6)  Pour into a container and freeze for a day.

This recipe is very quick to mix up and simple to do, certainly something I will be doing again! 5/5

Happy baking!

Plan for tomorrow

Click here to see the recipe
Ice cream put in the freezer to freeze! I will post the recipe tomorrow - Tarryn

Finally summer.

Making ice cream today! Could really do with some in this weather.

Glace Icing Secrets

Whilst baking yesterday I discovered the perfect glace icing recipe. It isn't one from the internet or a recipe book, but just came about through experimenting with amounts.
I wanted a thicker consistency as this makes icing the cakes significantly easier. Start with a large amount of icing sugar and gradually add small drops of water until you can stir the mixture but with some degree of resistance.

The Method
 Dollop a small amount of the icing into the centre of the cake and spread it, moving the spoon or palette knife in circular motions. Do this until a circle of icing is formed that spreads to nearly the edge of the cake, leaving a small space around the outside. If the icing is the correct consistency, it should naturally spread to the very edges of the caking. Leaving the icing to do this of it's own accord creates a much neater, less forced-looking edge and a smoother surface. Once iced, leave the cakes in room temperature until the icing sets. I suggest you choose one that's worked slightly less well as a 'tester cupcake'. This means you can test the solidity of the icing with your fingers without worrying about leaving dents on the 'better looking' examples.

I also added a drop of lilac food dye to give it a bit of colour.

Happy Baking!