Naturally Scrumptious Icecream

BASIC VANILLA ICECREAM

250 ml cream
1 egg (as fresh as you can get)
3-4 tablespoons castor sugar
1 teaspoon natural vanilla essence

Separate the yolk and white of the egg.   Whip egg white until stiff, then gradually add the castor sugar, and continue beating until sugar is dissolved (can't feel any granules when you rub a little mixture between two fingers).  Add vanilla essence and just beat enough to mix in.  Add egg yolk and mix in.

Whip cream in a separate bowl  until stiff.  Then mix the egg mixture into the whipped cream.  Place in container, and freeze.  You do not have to touch this mixture again (until you eat it!!).

Now for the not so natural additives!  Which are stirred in just before freezing.

Crushed Crunchy Bars - Hokey Pokey bars covered in Chocolate.  Our favourite.
Chopped After Dinner Mints.
Slightly crushed Smarties.
Crushed Orio biscuits.

I always double the basic recipe which gives me about 1 1/2 litres of  icecream. 

This is more expensive than bought icecream, but sooooooooo much nicer.  I tend to use a plastic ring tin with a sealable top, that can be turned out onto a plate, and just sliced.   When you serve it you have to leave it out at room temperature for longer than commercial icecream as it is harder to start with.