The best ice cream

I have just stumbled on the best ice cream recipe: creamy, rich and edible STRAIGHT FROM THE FREEZER!. In the past, it was always very hard. So here it is:

4 free-range eggs, separated
75g/2½oz caster sugar
300ml/½pint double cream

1/2 tin condensed milk

Vanilla flavour:1 tsp vanilla extract
Ginger flavour:100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
Coffee and brandy flavour:2-3 tbsp coffee essence, 2 tbsp brandy
Raspberry flavour: 150ml/5fl oz sieved raspberry purée (you could also use strawberry)

Method

Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.

Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.

Whisk the egg yolks until pale and foamy. Whisk in the condensed milk.

Fold the cream, egg yolks and milk mixture and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.

Pour into a plastic container and freeze for at least two hours.

Cheesecake icecream

Beat together: 1 tin condensed milk and 200 - 250g soft cream cheese.
Beat 300 ml double cream until stiff.
Combine all gently together.
Fold in:
half a jar of lemon curd, 2 handfuls coarsely crushed digestive or ginger biscuits.
Freeze.

Alternative: fold in any kind of fruit pie filling, as long as the fruit is cooked. Berry preserves are probably best.

Coffee semifreddo recipe - Recipes - BBC Good Food

Coffee semifreddo recipe - Recipes - BBC Good Food

Beat until pale and thick:
4 egg yolks.
100g golden caster sugar
Mix in: 1 tbsp instant coffee
1 tbsp Tia Maria or brandy
OR 4 tablespoons cocoa (for chocolate ice cream)

Beat 300ml double cream until thick. Fold in to egg yolk mixture
Fold in 4 stiffly beaten egg whites
In a clingfilm lined loaf tin, scatter chocolate curls scattered on the bottom
Put mixture in tin, cover with clingfilm. Freeze. Turn out and remove clingfilm before serving.
Decorate with added chocolate if wished.

Variation: mix in 100g/4oz pack honeycomb Toblerone , finely chopped or other chocolate bar.
dark chocolate curls, to decorate

Lemon meringue, lemon ice cream and lemon sorbet

Lemon meringue ice cream - the BEST.
Whip 570 ml double cream.
Fold in 1 tin condensed milk.
Fold in half - three quarters of a jar of lemon curd and a large handful or two of crushed meringue pieces.
Freeze.
Simply YUMMY.

Lemon ice cream

Zest 1 unwaxed lemon and place in a saucepan with the juice of 2 lemons (you need about 75ml). Add 500ml whole milk, 500ml double cream and 250g golden caster sugar and simmer over a medium heat for 15 mins. Pour into a chilled metal bowl and leave to cool. Then churn in an ice-cream maker until frozen. Spoon into a container and freeze until needed.

Lemon sorbet:

Put 100g sugar  into 300 ml orange juice.  Bring to boil, stirring until sugar has dissolved. Cool. Freeze, stirring every hour to break up ice crystals.