You don’t have to own an ice-cream maker to enjoy a homemade, freezer friendly staple
- 4 eggs
- 1 tsp vanilla extract
- 140g caster sugar
- 300ml pot double cream
- STEP 1
Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy. Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it is thick and glossy, a bit like making meringues.
- STEP 2
Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture until everything is combined. Turn into a container, cover and freeze until solid. Take out of the fridge about 10 mins before serving.
Rice pudding ice cream
Transform creamy, comforting rice pudding into a simple ice cream, gently spiced with nutmeg. Make ahead and it will freeze for up to three months
- 25g unsalted butter
- 75g pudding rice
- 150ml double cream
- 600ml whole milk
- 397g can condensed milk
- ½ tsp vanilla extract
- 1 tsp ground nutmeg, or use freshly grated (see below)
- 50g golden caster sugar (optional)
- STEP 1
Melt the butter in a saucepan over a medium heat, then add the rice and toast for a few minutes until opaque. Pour in the cream, whole milk, condensed milk and vanilla, then add the nutmeg and sugar. Bring to a simmer, cover and cook for 45 mins-1 hr over a low heat, stirring often so it doesn’t stick or burn, until the rice is tender (see tip, below). Cool completely.
- STEP 2
Pour the rice pudding into an ice cream machine and churn following the manufacturer’s instructions (about 30 mins; see tip, below). Put in a freezerproof container and freeze for at least 4 hrs, or until scoopable. Will keep frozen for three months.