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8 large egg whites
600ml double cream
12-15 tbsp icing sugar, sifted

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1-3 tsp of vanilla essence. Measure to taste.
Measure to taste, but 1-2 tbsp should be enough. (Be careful not to add too much as the it affects the ability of the ice cream to freeze)
Finely grate the rind one one lemon, and squeeze out all its juice.
Break a 200g bar of dark or milk chocolate into pieces into a pyrex bowl - and either melt in the microwave or set the bowl over a pan of simmering water (don't let the bowl touch the water), stiring until melted. Add a large dessert spoonful of cocoa powder or drinking chocolate before combining with the ice cream.

No Churn Ice Cream

By Rowena
The amounts given here make enough ice cream to fill a 2 litre ice cream carton to within a few centimetres from the top, depending upon how big your egg whites fluff up.
The original recipe, of which this is a descendant, comes from the St Ivel Book of Cream Cookery, and was written before people had home freezers. In the former recipe it says "turn the fridge onto its coldest setting" - though even with the advent of freezers, it is better to leave the ice cream over night to set.


Whisk the whites until stiff, use a large bowl as they will get a lot bigger as you whisk. Use an electric whisk if possible: you can do this with arm power, but it takes time and a effort.

In a separate bowl, whisk the cream until stiff (the whisk should leave a peak in the cream when removed), and combine with the icing sugar, sifted and chosen flavourings (see Flavours section in the top left for some ideas). Then carefully fold the egg whites into the cream a little at a time, making sure not to squash the air out.

Pour the mixture into empty ice cream cartons or plastic lunch boxes. You must use a container with a sealing lid, as this removes the risk of ice crystals forming in the ice cream, which can spoil it. Put the ice cream into the freezer overnight until set.

When ready to serve, remove from the freezer 10 minutes before eating to soften.

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