Home-made ice cream

Makes 2 litres (4 U.S. pints)


  • 4 eggs
  • 50 g (1/4 cup) and 100 g (1/2 cup) brown sugar
  • 500 ml (1 U.S. pint) whipping cream
  • Your choice of flavourings


1. Separate the eggs, keeping both yolks and whites.

2. Whip the egg whites with 50 g (1/4 cup) of sugar. (There’s no need to wash the mixer the whole way through making the ice cream!)

3. Whip the cream.

4. Whip the egg yolks with 100 g (1/2 cup) of sugar and the desired flavourings.

5. Fold the whipped egg white and the whipped cream into the flavoured yolk mix.

6. Pour the mix into a plastic box and freeze for at least 24 hours.

Suggested flavourings

  • Cinnamon and honey: 3 tbs honey plus 1 tbs cinnamon (and use only 100 g — 1/2 cup — of sugar in total in the base recipe)
  • Fig: 5 tbs fig jam
  • Fruit: Any kind you wish, 500 g (1 lb)
  • Ginger: 3 tbs crystalised ginger, finely grated
  • Rum and raisin: 100 g (4 oz) raisins or sultanas soaked for 1 night (minimum) in 4 tbs run (reall rum!)
  • Strawberry: 5 tbs strawberry jam or 500 g (1 lb) fresh strawberries, crushed
  • Vanilla: 1tbs good quality vanilla essence (extract) or 1 tbs vanilla powder

Jutka says: This recipe amazes me with its simplicity. Also, it requires no special equipment, just a hand mixer. Once you eat this exquisite ice cream, you won’t buy commercial ice cream ever again.