In line with the Variety calendar, this recipe is from the monthly region.
The gorgeous promenade in Portstewart in Northern Ireland for January is famous for its ice cream parlours so we thought this might make a refreshing change from all the cake and pudding we’ve been eating!
General Ingredients
- 4 eggs, separated
- 100g/3½oz caster sugar
- 300ml/½pint double cream
Preparation method
- Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
- Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
- Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
- Fold the cream, egg yolks and your chosen flavouring (see below) into the meringue mixture until well combined.
- Pour into a plastic container and freeze for at least two hours
Flavourings:
Vanilla flavour – 1 teaspoon vanilla extract/essence
Ginger flavour – 100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
Coffee and brandy flavour – 2-3 tablespoons coffee essence or 2-3 tablespoons brandy
Raspberry or Strawberry flavour – 150ml/5fl oz sieved rasperry or strawberry purée
Rum and raisin flavour – 100g/3½oz raisins soaked in 4 tbsp rum for 2 hours
OR… if you have any leftover chocolate/chocolates, chop these in to taste…or for a delicious alternative, try chopping 3 or 4 Dime or fudge bars into the mixture