Paphos People

Although this recipe is a bit messy to make (you need three separate bowls), you do not need an ice cream machine, neither do you need to rebeat during freezing time!!
Top serve 6
Separate 4 eggs, beat the egg yolks with a teaspoon of vanilla extract (essential - one with seeds is best)
whisk until light and foamy
In another bowl, whisk the egg whites, gradually adding 140gms caster sugar, until the mixture is very thick and glossy (like making a Pavlova)
Lightly whip 300mls double cream until it holds soft peaks, mix with the egg yolks, and the egg whites, until everything is combined.
Ladle into freezer boxes (a size which suits you) and put in the freezer until solid
tip: before freezing I stir in some mashed fresh fruit (cherries, strawberies, peach etc)
Remove from freezer and into the fridge about 10 mins before serving - Enjoy

Teddymou, with all this beating, whisking and stirring, wouldnt it just be easier to put it all in a blender, or am I missing something?

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Ahh..but surely doing it Teddymou's way means you use up the calories that you are going to replace when you eat the ice cream...simple really!

We are making a cherry clafoutis today so will try this recipe later in the week...well, when I say we I mean Graham is because I only have one hand operational right now so his nibs has to do all the cooking for a while...

you need to keep the ingredients separate, until the last minute, or you will loose the air beaten in and the resulting ice cream consistency would not be the same when frozen, I suppose you could use a blender for the egg yolks, but it seems unecessary for this amount