Homemade Ice-Cream - the easy way.
Pour 600mls of thickened cream into the container you're going to use to freeze your ice-cream in. Add 3/4 cup of castor sugar and whatever you'd like to use for flavouring - yesterday I used cocoa to make chocolate ice-cream, about 3 tablespoons I'd guess. You could use a teaspoon of vanilla for vanilla ice-cream - or add some peppermint essence and then fold through choc-chips at the end!
Anyway, once you've got your cream, sugar and flavouring in there, you beat it with the beaters until it's getting thick - not too thick, but just a good 'dolloping' consistency!
Then with clean beaters you beat 4 egg-whites until nice soft peaks form. Fold gently through the cream mixture. At this point you could fold in your choc-chips, or maybe berries or something like that.
Place in the freezer and when frozen, enjoy!!!
Place 3 egg yolks (see why I make ice-cream and orange cake on the same day?), 4 tablespoons of oil, 1 cup castor sugar, 3/4 cup milk, pinch salt, rind and juice of 1/2 an orange and 1 cup self-raising flour into a bowl. Beat for 3 minutes.
Sift in another 1 cup of self-raising flour and fold through.
Pour into a greased round cake tin or muffin pans and bake at 180C.
Lemon Custard Tart
Separate 3 eggs. Beat the egg yolks, then add the grated rind and juice of 1 and a 1/2 lemons, a tin of condensed milk and pinch salt.
Beat egg whites until stiff and then fold into lemon mixture. Pour into an unbaked pie crust (purchased or home-made - I cheated this time and bought a tart shell) and bake at 170C for 40 minutes.