Ice Cream - Cherry - Coffee/Cognac
|Coarsely chopped cherries with sugar and rum|
|4 eggs||Whip the yolks, the double cream , salt and sugar together. Whip until it is like a not too solid whipped cream. Whip the egg whites separately until they are stiff and then fold it into the whipped cream. Adding the whites makes it taste less fat.|
If you want to add flavor in form of liquid - liquor you can add it from the start. The sugar will bind approx. ½ Dl.
If you add berries, puree or chocolate then fold it in the whipped cream together with the egg whites.
|½ liter double cream|
|75 g sugar|
|A nip of coarse salt – the amount you can have between two fingers|
|4 egg whites (perhaps)|
If you want it to be vanilla ice cream you add the grains from ½ vanilla pod.
For cherry ice cream you add 300 g pitted, coarsely chopped cherries to which you add 2 tbsp sugar and 2 tbsp rum.
For coffee/cognac ice cream you fold the egg whites in the whipped cream and divide the mixture in two portions. In one you add 2-3 tbsp cognac and in the other you add coffee made of 3 tsp instant coffee dissolved in ½ Dl boiling warter. Let cool before use.
I put the ice cream in plastic containers and put it in the freezer. Every ½ hour I turn the containers upside down to preven whatever added to end up in the bottom of the container/ice cream before it is frozen.