...with rapadura sugar. The rapadura gives a lovely caramel flavour.
The best thing about home-made ice-cream - it is super delicious, very easy to make and you determine which ingredients go into the mixture.
So, freshly laid eggs from our free-ranging chooks. Raw cream from a place just around the corner. Plus the not so local, but organic rapadura sugar.
No need for anything else, really.
3 whole eggs
2 egg yolks (next time I will use 4 whole eggs and no extra yolks)
3/4 cup rapadura sugar (or 1 cup, if you like it sweeter)
420 ml cream
Put eggs and sugar into a heatproof bowl and place over a saucepan with simmering water.
Whisk eggs until the mixture is heated through.
Take off the saucepan, then whisk until the mixture is very frothy and thick-ish.
Whip cream until soft peaks form.
Fold the egg/sugar mixture gently into cream.
Pour into a container of your choice. Lick spoon. Lick bowl.
Cover container. Freeze. Eat.