Makes about 1½ litres
This is “real” ice-cream! It is exceptionally light and creamy and bursts with flavour. However, limit your indulgence of this delectably rich ice-cream.
2 extra-large organic or free-range eggs
50 ml raw honey
1 cup (250 ml) organic farm cream
a pinch of unrefined salt
Methods
- Separate egg yolk from egg white and place in separate mixing bowls.
- Whisk egg white until thick.
- Whisk egg yolks and honey until creamy.
- Whip cream until thick, do not whip for too long, otherwise the cream splits and becomes lumpy.
- Fold the whipped cream and egg yolk and honey mixture together. Add a pinch of salt.
- Gently fold the whisked egg whites into the whipped cream and egg yolk mixture.
- Place in the freezer and allow to set overnight.
Suggested flavours
Blend any of the following flavourants into the egg yolk mixture:
- Vanilla ice-cream: add 5 ml pure vanilla extract or one vanilla pod, seeds only
- Chocolate ice-cream: add 3 to 6 tbsp raw cacao and/or carob powder
- Berry ice-cream: add 1½ cup strawberries, blueberries or mixed berries, mashed or pureed – make sure they are sweet and in season
- Lavender and honey ice-cream: add 1 tbsp finely chopped lavender flowers
- Lemon ice-cream: add 1 tbsp grated lemon rind
- Halva ice-cream: add 3 tbsp tahini and ¼ cup shelled and chopped pistachio nuts
Note
To prevent ice-crystals from forming in ice-cream, add 2 tsp arrowroot powder to the cream before whipping (optional).
This recipe appears in Naturally Nutritious Wholefood Cookbook by Heidi du Preez and Karen Werge Tilney
