There is not a specific season to eat ice cream!
Anyway owing to the weather, seasons non longer exist
– 100 g powder sugar (1 cup)
– 1 vanilla sugar sachet
– 30 cl liquid cream (10 fl oz)
– 6 ladyfingers biscuits (sponge biscuits)
– 1 stick of soluble coffee
(ou 1 teaspoon coffee extract)
I always start with this step for having the good smell.
Tip: To avoid splashing cover your container with cling film.
Add the coffee.
Beat the egg whites until stiff.
(There is no picture, but I’m sure you know what it looks like…).
If you don’t have an ice cream maker: pour into a container and put it into the deep freezer. Stir with a fork every 15 minutes to prevent crystallisation.
Tip: to avoid crumbs put them in a bag and crush with the rolling pin.
Last tip: during this last step, the ice cream tends to heat (unless you have 3 pairs of arms), leave a few hours in the fridge freezer before putting it back in the deep freezer (to prevent crystallisation).
The homemade ice cream is much harder than store-bought. Think to take it out the freezer about 20 minutes before serving.