Tempting Tuesday: Chocolate & Marshmallow Ice Cream

Tempting Tuesday: trying not to kill my family with my experimental cooking.

Warning: this recipe contains raw egg.

Useful info: you do not need an ice cream maker.

My favourite ice cream in the world ever is of course Ben & Jerry's Phish Food, so, after the toffee ice cream success (as in; we didn't die) I thought I'd make my own.

Makes enough to fill a 1 litre tub.

Ingredients:

3 eggs, separated,

75g icing sugar

300ml double cream

1/2 tsp vanilla essence

2 tbsp marshmallow fluff

2 tbsp nutella

chocolate buttons

toffee ice cream sauce

Method:

Whisk the egg whites until stiff.

Add icing sugar a bit at a time, whisking until stiff each time.

In another bowl, whip the double cream until it holds it's shape, but is still a bit floppy.

In a cup, lightly beat the egg yolks with the vanilla.

Add them to the cream along with half of the whites and gently fold it all together.

Being even gentler, fold in the rest of the whites then, just before you transfer it to a plastic tub, slowly swirl in the rest of the ingredients, saving the toffee sauce to squidge all over the top.

Chill overnight, or at least 6 hours.

Can't even tell you how yummy this is...

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Tempting Tuesday: Toffee & Nut Ice Cream

Tempting Tuesday: trying not to kill my family with my experimental cooking.

Warning: this recipe contains raw egg.

Useful info: you do not need an ice cream maker.

Being a huge ice cream fan, it's genuinely shocking I haven't tried to make my own yet, but then I don't have an ice cream maker. Thankfully, this recipe doesn't require one - yay!

Makes enough to fill a 1 litre tub.

Ingredients:

3 eggs, separated,

75g icing sugar

300ml double cream

1/2 tsp vanilla essence

75g pecans, chopped

30g butter

100g brown sugar

Method:

Melt the butter in a pan, then add the pecans and stir.

Add the brown sugar and stir until its all melted.

Leave it to cool, preferably on a non stick tray (because it will stick to everything as it sets), then crumble it all up.

Whisk the egg whites until stiff.

Add icing sugar a bit at a time, whisking until stiff each time.

Whip the double cream until it holds it's shape, but is still a bit floppy.

Lightly beat the egg yolks with the vanilla, then add the toffee nut concoction and mix thoroughly.

Then gently fold the toffee/egg mixture and a third of the whites into the cream.

Being even gentler, fold in the rest of the whites then transfer to a plastic tub and chill overnight.

Even my pickiest child helped polish off this yummy stuff.

Uber success!

More flavours to come...

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Leave a comment or even subscribe, it would make my day :)