Question ID: 1000-12602-0-1-2-5
Recipe Description
You will need to separate your eggs for this step, you can buy devices to do this but it really isn't nessescary.Crack the egg and pour over your hand, let the egg white slip between your fingers until just the yolk is left in your hand. Keep the egg yolks in a smaller bowl as you will need them later.Beat the egg whites until they form peaks and are quite stiff, then add the sugar a spoonful at a time. It is the same process as making meringue so if you change your mind about wanting ice cream stop here dollop the mixture onto a sheet and stick in the oven. The mixture should look quite glossy/shiny and stiff when finished.
Pour the double cream into another bowl and whisk using a hand mixer. You don't want this to be too stiff so don't overdo it.
In the small bowl where you put your egg yolks from before add 1-2 teaspoons of vanilla extract depending on how you like it to be flavoured. At this stage you can add a fruit syrup or puree to flavour it or add chocolate chips etc. Beat the egg yolks and vanilla together.
Add the cream to the whisked egg whites and gently fold in. I use a silicone spatula as it is easier to scrape everything off the edges. To fold in simply move your spatula in a figure of eight movement - this is to keep the mixture all light and so you don't knock all the air out. Once this is nearly fully combined slowly add the egg yolk mixture and contine to fold this in.
Pour your mixture into a freezer-proof tub and put in the freezer for at least 6 hours. If you want ice cream quickly then use a large tub and spread the mixture out thinly.
After 6 hours or so your ice cream should be ready. It should taste really creamy and easily scooped. ENJOY!
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
____________
Whipping the Cream
Egg Yolks & Vanilla
Enjoy
Choices:
(A) Elvis Ice Cream
(B) Beating the Egg White
(C) Shake Vigorously (up and Down AND Side to Side to Allow for Even Distribution of the Cold) for Approximately 10 Minutes, or Until the Mixture in the Smaller Bag Thickens Into Ice Cream.
(D) Seal the Smaller Bag Tightly, and Place It Inside the Bigger Bag. Then, Seal the Bigger Bag Tightly, Ensuring the Smaller Bag Is Inside.
(B) Beating the Egg White