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Two ice cream cones in a stand, filled with dairy ice cream

Dairy ice cream

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  • Preparation and cooking time
    • Prep:
    • Plus at least 2 hrs chilling
  • Easy
  • Serves 6

Make your own no-churn ice cream with a recipe from the award-winning Our Cow Molly. You only need eggs, sugar and double cream for this cooling summer treat

  • Freezable
  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal359
fat30g
saturates18g
carbs18g
sugars18g
fibre0g
protein5g
salt0.2g
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Ingredients

  • 4 free-range eggs , separated
  • 100g caster sugar
  • 300ml double cream
  • chocolate , fruit, vanilla or coffee extract (optional)
  • cones , nuts, flakes, sauces, to serve

Method

  • STEP 1

    Using an electric whisk, whisk the egg whites in a bowl until stiff peaks form. With the beaters still running, slowly whisk in the sugar. Continue whisking until the egg whites are stiff and glossy.

  • STEP 2

    Whisk the cream until soft peaks form. Fold the cream, yolks and your choice of flavour into the egg whites until combined. Freeze in a plastic container for at least two hours. Serve in cones topped with chopped nuts, flakes and some sauce, if you like.

Recipe from Good Food magazine, July 2017

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A star rating of 5 out of 5.6 ratings
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