Three bowl hokey pokey ice cream
( SERVES 8 )
You can use this three-bowl base for any flavour of ice cream. Swirl in pureed berries or apricots, or add nuts and seeds or melted chocolate. It’s such an adaptable recipe.
- Line two 30cm loaf tins or a 2.5 litre container with baking paper.
- Separate the eggs. Place the egg whites in a large bowl and the egg yolks in a smaller bowl, ensuring no yolk is mixed in with the whites. Add 5 tbsp caster sugar to the egg whites and beat until stiff peaks form (6-7 minutes). Set aside.
- Add the remaining 5 tbsp caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight
- In a third bowl, beat the cream to soft peaks. If you overwhip it add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large, flat spoon, then fold in the hokey pokey
- Pour the mixture into the prepared loaf tins or container, cover and freeze for at least 4 hours, or preferably overnight, until set. To serve, lift the ice cream out of the tin or container and cut it into slices or scoop into cones.