Snowdrift ice cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites | |
| 2 | ounces | Caster sugar |
| 5 | tablespoons | Water |
| ¼ | teaspoon | Cream of tartar |
| 1 | teaspoon | Golden syrup |
| 1 | teaspoon | Vanilla essence |
| 5 | fluid ounce | Fresh double cream |
| 10 | fluid ounce | Fresh soured cream |
| 2 | tablespoons | Tia Maria |
| 4 | ounces | Coloured glace cherries, chopped |
Directions
Place egg whites, sugar, water, cream of tartar, syrup and vanilla essence in a large bowl. Whisk together until thick and smooth.
Whip double cream until softly stiff and fold into egg white mixture.
Fold in soured cream, liqeur and cherries.
Pour into a freezer container and freeze until half frozen.
Stir with a fork, breaking up ice crystals.
Cover and freeze until firm.
Posted to MC-Recipe Digest V1 #650 by Douglas Weller <dweller@...> on Jun 29, 1997