Savta Fausta's Ice Cream
One of the joys resulting from the bond of marriage is the sharing celebrations between the families and exchanging recipes that might have been a family secret otherwise. On Thursday, September 18th, was a big day: the wedding of my oldest brother and his lovely bride. Their marriage marriage that is sure to bring happiness not only to the young couple but also to all those who surround them in the past, present or future.
My new sister-in-law is from an Italian-descend, and so in the short time I spent meeting the new addition to the family, I had the pleasure to try many interesting Italian dishes, including thinly sliced white eggplants from Sicily, prepared with zucchinis and mint, eggplants parmigiano and the fabulous ice cream from Savta Fausta's kitchen.
Savta Fausta, a grandmother from the bride's family, has passed on to my brother a recipe for a homemade Italian ice cream that judging by the simplicity of the ingredients, process and tools must be a very old recipe. It requires no churning of the ice cream during the freezing process, and results in an ice cream that is light and fluffy as snow, with myriads of tiny dreamy air bubbles captured within the foam of fresh cream and egg whites.
The following simple recipe may or may not be prepared with the addition of flavouring essences - such as pure vanilla extract, cocoa, fresh crushed strawberries or flavourful liquors (i.e.: Kaluah). My brother and I prepared it plain with no flavouring and it's fantastic. I also prepared it myself with the addition of 1 teaspoon vanilla extract (added to the whipped cream) and it was incredibly mouthwatering.
- With a hand mixer, beat the heavy cream until it turns into a whipped cream (add vanilla extract if desired at this stage)
- Beat the egg whites until foamy and add the sugar, by sprinkling one tablespoon at a time and beating between additions.
- Continue beating until a meringue forms and it will not spill from the bowl if flipped upside down.
- Add the egg yolks to the meringue, one at a time, and continue beating with the mixer.
- Fold the whipped cream into the meringue.
- Place in a deep container, covered with a lid, and freeze for 2 hours.
- Before serving, leave the ice cream out of the freezer for 5-10 minutes to make sure it's nice and fluffy and there are no ice inside.
My new sister-in-law is from an Italian-descend, and so in the short time I spent meeting the new addition to the family, I had the pleasure to try many interesting Italian dishes, including thinly sliced white eggplants from Sicily, prepared with zucchinis and mint, eggplants parmigiano and the fabulous ice cream from Savta Fausta's kitchen.
Savta Fausta, a grandmother from the bride's family, has passed on to my brother a recipe for a homemade Italian ice cream that judging by the simplicity of the ingredients, process and tools must be a very old recipe. It requires no churning of the ice cream during the freezing process, and results in an ice cream that is light and fluffy as snow, with myriads of tiny dreamy air bubbles captured within the foam of fresh cream and egg whites.
The following simple recipe may or may not be prepared with the addition of flavouring essences - such as pure vanilla extract, cocoa, fresh crushed strawberries or flavourful liquors (i.e.: Kaluah). My brother and I prepared it plain with no flavouring and it's fantastic. I also prepared it myself with the addition of 1 teaspoon vanilla extract (added to the whipped cream) and it was incredibly mouthwatering.
The ingredients:
2 Eggs
250ml Heavy Cream
4 Tbs. Sugar
1 tsp. Pure Vanilla Extract
- With a hand mixer, beat the heavy cream until it turns into a whipped cream (add vanilla extract if desired at this stage)
- Beat the egg whites until foamy and add the sugar, by sprinkling one tablespoon at a time and beating between additions.
- Continue beating until a meringue forms and it will not spill from the bowl if flipped upside down.
- Add the egg yolks to the meringue, one at a time, and continue beating with the mixer.
- Fold the whipped cream into the meringue.
- Place in a deep container, covered with a lid, and freeze for 2 hours.
- Before serving, leave the ice cream out of the freezer for 5-10 minutes to make sure it's nice and fluffy and there are no ice inside.
