ICE CREAM FOR ADULTS
Source of Recipe
Aunt Saunny
6 oz white sugar
6 tablespoons water
Whites from 2 size 2 eggs
Pinch of cream of tartar
1/2 pint (UK) double cream
3 floz alcoholic spirit (see suggestions at the end of the recipe)
Flavouring (see suggestions at the end of the recipe)
Put the sugar and water in a saucepan, heat gently until the sugar
has dissolved and then bring to a boil.
While the sugar syrup is coming to the boil beat the egg whites with
the cream of tartar until they form stiff peaks.
When the syrup comes to the boil pour it onto the beaten egg whites
in a thin stream, beating constantly (at full speed if using a mixer)
and continue beating (at reduced speed) until the mixture is cool.
Fold in the flavouring.
Whip the cream with the spirit until it forms soft waves and fold it
into the flavoured egg/sugar mixture.
Pour the mixture into a container with a tight fitting lid and freeze
overnight.
Suggested Flavourings and Spirits
2 very ripe bananas reduced to a slurry in a food processor or with
a fork - Dark rum
6 oz very good bitter chocolate melted - Light rum or Brandy
3 tsp. Vanilla EXTRACT - Vodka
6 oz pulped flesh from a very ripe melon (preferably Charentais) -
Brandy
8 oz raspberries sieved - Eau de vie de Framboise or vodka
Sieved juice and pulp from 6 passion fruit - Brandy
These are just examples - the principle is fairly obvious.
The banana and chocolate versions benefit from a small handful of
raisins or sultanas soaked overnight in the appropriate spirit.
NOTES
There is no need to beat the ice cream while it is freezing.
The spirit is not just for flavour - it helps to soften the texture
of the frozen ice-cream.
The sugar and water should be accurately measured (using a standard
15ml tablespoon for the water) so that the syrup boils at the correct
temperature
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