Vanilla Ice-Cream (no churn)
4 large eggs (with the Lion mark on / pasteurised), separated
1/4 tsp Cream of Tartar or Apple Cider Vinegar or Fresh Lemon Juice
40-60g Erythritol or 15 - 20g Truvia / Natvia / Pure Via Sweetener - start with 40g and add more if you need it
300ml Double Cream
1 tbsp Vanilla Extract
15-30g Cocoa Powder (adjust to taste)
For a chocolate ice cream, add:
Separate egg whites from yolks.
Start whisking the egg whites and then add the cream of tatar.As the egg whites begin to thicken, slowly add the sweetener, and whisk until it has soft peaks
In a separate bowl, whisk up the cream, to also form soft peaks. DO NOT over whisk
In a separate bowl whisk up the eggs and vanilla with a fork.
Gently fold the egg whites into the cream, with a spatula.
Next, gently fold the egg yolk mixture into the whites and cream mixture. The egg yolks will try and sink to the bottom, so make sure you stir in well, but gently.
If you're adding any other flavouring, like the cocoa powder mentioned in the ingredients above, fold this in now.
Pour mixture into a suitable freezer tub.
Freeze for at least 2 hours.
At this point it's like Mr Whippy (yum) 3 - 4 hours it's like soft scoop ice-cream.
When you're ready to eat, you might need to leave it out of the freezer for 10 minutes, to be a nice soft scoop ice-cream