PARAVE ICE CREAM
6 eggs separated
Half a cup caster sugar
1x250ml bottle Orley Whip
10ml vanilla essence
Whisk yolks and caster sugar until very pale and thick. This is very important.
Add the vanilla.
Whisk the orley whip until very thick
Whisk the egg whites until stiff.
Add the yolk mixture to the stiffly beaten orley whip.
Fold in the egg whites.
Now, this can be left as is or extra flavours can be added. Eg: nuts, fresh fruit pulp like strawberries or granadilla, cocoa in a little water, marshmallows….
Pour into a dish and freeze.
Enjoy!
BRON – Rina Groer
