Really, when it comes to entertaining, I am a complete show-off. A terrible show-off, in fact. Tomorrow night, I’ll be doing some extra showing off at a New Year party held by some friends, where I will be serving some of my homemade ice cream garnished with viola flowers.
I told you so.
The ice cream itself is super-easy to make, and rather useful when you’ve used a load of egg yolks and need to make use of egg whites. You could even (if you were prone to exaggeration) claim it was healthy because it doesn’t have egg yolks in it, which contain a lot of cholesterol. But the main purpose of leaving the yolks out is to create a light, fluffy ice cream.
New year ice cream
300ml double cream
3 egg whites, whipped
a drop of vanilla essence
200g caster sugar
1. Using an electric whisk, whip the egg whites together in a bowl until they form firm peaks.
2. In a separate bowl, whip the double cream, vanilla essence and sugar together until the mixture is thick and forms peaks. Fold in the egg whites and whisk very lightly to mix together.
3. Spoon the mixture into a tub and freeze overnight. Serve garnished with a viola flower from your garden.
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Caro (UrbanVegPatch)
You have violas already?? Oh wow, need to read up on growing them having *ahem* “acquired” some viola seed from the Urban Physic Garden in the summer. The seed has been in my fridge ever since so it’s been exposed to frost! Ice cream recipe sounds lovely and I have a ton of egg whites to use up (was going to make a meringue roulade, also very pretty with edible flowers, but loaded with calories.)
F&F
Hi Caro, I bought the violas in early September, which is why they are still blooming as they were big enough to get through the cold. I’ve also got some smaller plants which haven’t flowered yet, but that means I’ll get an early spring display as well. Very nice! Let me know how you get on…
Sarah
That is simply the most beautiful ice cream I have ever seen xxx
Calogero
It must be wonderful and very natural
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