Ice Cream

(Source: Plas Teg, Bala, Wales, 1970)

4 eggs, separated
4oz icing sugar sifted
½ pint double cream
flavouring

You should use one 2½ pint, or two 1¼ pint plastic freezer containers with lids. Set freezer to fast freeze.
Whisk egg yolks until well blended.
In another bowl whisk egg whites until they form stiff peaks, then whisk in sifted icing sugar a little at a time.
Slowly mix the blended egg yolks with the meringue mixture. Lightly whip the cream until it is frothy and will form soft peaks. Then fold it into the egg mixture. Add chosen flavouring and mix thoroughly.
Turn ice cream into container and freeze for at least 2 hours before serving.
Flavourings:
Vanilla – Add ½ tsp vanilla to the whipped cream before folding it into the egg mixture
Mint – Add only a few drops of oil of peppermint and green colouring to the mixture just before putting it into the freezer container. Just before serving decorate with fresh mint leaves.
Coffee – Add 3 tablespoons coffee essence before putting in freezer container. (I would use strong coffee – Liz)
Chocolate – blend in well 2oz drinking chocolate with the 4 egg yolks. (I would use melted strong dark chocolate – Liz)
Raspberry or Strawberry – Sieve 8oz fresh fruit, or thawed frozen fruit, and fold into the mixture with a few drops of red colouring before putting into freezer container.