All natural ice cream
4 egg whites
4 egg yolks
75g – 100g raw honey
600ml pure double cream
Beat egg whites until stiff; slowly add 50g honey to this until white and shiny. (A meringue consistency).
Beat egg yolks, cream and 50g honey until cream mixture forms stiff peaks.
Fold egg whites into cream and pour into a container and seal with a lid.Place into a freezer overnight.
Adjust the honey to taste. Recipe calls for 100g honey but this is a little sweet.
The recipe should be creamy not icy.
For egg whites to be beaten to a meringue consistency make sure your bowl and beater are thoroughly dry.This is the basic recipe. You can add nuts, mangoes, berries etc. to vary the recipe. Top with cinnamon.