Wednesday, February 2, 2011

Ice Cream

6 egg whites
250g sugar
225ml cream

Whisk egg whites to soft peak stage
Place the bowl over a saucepan of simmering water - don't let the bottom of the bowl touch the water.
As you beat, add the sugar in a steady stream. Continue to beat until thick and glossy (about 10 minutes).
Remove from heat and beat until cool. Chill in the refrigerator until quite cold.
Whisk cream to soft peaks and fold into meringue. (At this point you can also crumble in your meringues - if you are making Eton Mess)
Freeze till set.

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