COOKBOOK: Mag Recipe
RATE: ❤️❤️❤️👌🏻👌🏻💲
I was sceptical in making this recipe. 'Creamy ice-cream' sounds like a poor excuse for a 'flop-result' in an attempt to make ice-cream......but I was wrong!
This was a delicious and it set beautifully! The only change i’d make is add more strawberries than what is specified on the recipe. More strawberries will give it more colour.
I had such lack of confidence with this recipe that I went out and bought a bucket of ice-cream to combine if I felt the need to.
It turned out that the extra scoop of ice-cream (different flavour of course) was a great addition to my home made ice-cream!
There was 10 of us and I had plenty to go around…..
Eat it Or Starve?? A definite YES to eat it!
RECIPE
SERVES 6
6 eggs
1 cup caster sugar
2 cups thickened cream, whipped
1/2 cup of extra sugar
2 x 250g punnet of fresh strawberries, pureed
strawberries to serve
Bet eggs and caster sugar for 10-15mins or until it thickens.
Whip cream with extra sugar until thickened.
Fold through the cream and add strawberry puree.
Transfer to a container. Cover with plastic wrap. Freeze until mixture is firm.Soften for 15mins in refrigerator. Serve with sliced Strawberries ( option - a wafer biscuit)
