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- Whip the cream till it's almost stiff. Add in the sugar a bit at a time while continually whipping, until really stiff. Add in the egg yolks one at a time.
- At this time, add in the flavoring. I frequently use pureed fruit, instant vanilla pudding and mini chocolate chips, jello pwdr, etc. A big hit at a recent party was chocolate shavings and Grand Marnier (NOTE: Alchohol gives the ice-cream a "soft freeze" quality).
- Whip the egg whites till stiff, then fold into the mix. Pour into a freezer container (like Tupperware, etc.), put it in the freezer, and forget about it till about 6 hrs later when it's ready. If you really want to trouble yourself, you can take it out halfway through and re-whip it to add in more air and give it more volume, but I rarely do this anymore and it still comes out fine.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 147 | 39% |
| Total Fat 16.63g | 21% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 81mg | 3% |
| Potassium 91mg | 3% |
| Total Carbs 51.25g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 50.37g | 34% |
| Protein 6.85g | 11% |
