Ice Cream

The idea behind this is to combine a thick meringue mix with thick whipped cream. The result should be stable enough that it can be frozen without further attention. It is possible to destabilise the combination by adding too much flavouring, and in low quality freezers the flavouring can sink to the bottom.

• Follow simple meringue process: beat eggs until softly peaking, add a little sugar, beat more, add and beat until all sugar is dissolved and meringue is quite thick but not rigid;
• Whip the cream until fairly thick, but not so that it turns stiff;
• Stir flavourings into the cream;
• Fold the meringue mix into the cream.