Teena's Ice Cream

January 14, 2018

Golly the month is disappearing quickly!  It has been taken up with puppy-love (little Gus is growing fast - started life at 300g on 31st December, and now he weighs over 1kg) and lots of lovely visitors.  We had some friends from Australia and their 3 boys come for lunch on the 7th; they brought with them a lovely big punnet of strawberries. Luckily i had in the freezer some home-made ice cream left over from Christmas - not quite sure how that happened, but it was excellent to have something on call to go with the strawberries.  Mick said in an approving voice 'You can't even tell this is home-made ice cream!' - and then clarified that this was in fact a compliment, because most of the home-made ice cream they had ever tasted was quite icy, whereas this is a very creamy ice cream.

The next visitor was my littlest sister, with her three girls aged 5, 2.5 and not yet 1.  Unfortunately their arrival coincided with some welcome, but very un-summery rain, which lasted for the first 2 days of their stay.  How to entertain small children indoors?  Lots of library books, lego, and of course lots of cooking!  The first evening we made pizzas, the second day we made biscuits and ice cream.  Here's a picture of Alexia folding the whipped cream in with the well-beaten eggs.


The Teena in the title was a woman i met on Raoul Island.  My first year there was coming to an end, and the new team had arrived, along with all the techy met service and GNS bods who come up to service machines and Bio people who want to check out the island's unique flora and fauna.  We have a 10-day change-over period, where the old team familiarises the new team with all they need to know before they are left there for the year, and all the extra people make the most of 10 days to get done the things they have come up for. Our island population swelled from 5 to 27 over those few days.  Teena was one of the new team members, and on our last full day on the island she whipped up a couple of batches of this ice cream, then the 10 team members (old and new) snuck off to one of the out-buildings to enjoy a bit of gluttony.

Teena's two batches of ice cream were 'Coffee, walnut and cherry', and 'Vanilla and white chocolate'.  I most commonly make plain vanilla, with some high quality vanilla extract and maybe some vanilla bean paste, because i like how vanilla ice cream goes well with whatever you choose to put it with. You can be as creative as you like with your flavourings.  Be aware though, that the more fruit you add, the less cream and more icy your ice cream will become. 

I have several ice cream recipes, and this is definitely the most decadent/creamy/luscious of them all.  

Here are the nieces enjoying some ice cream on the last evening of their stay.  



Makes 2 litres


3 eggs, separated

1/4 cup sugar

600ml cream

1/2 tin condensed milk

Flavourings of your choice


Beat egg whites with sugar until stiff. Beat yolks until thick, fold together with the whites.  Beat the cream, gradually adding the condensed milk and flavourings (chocolate - add 2-3 tablespoons cocoa; Coffee - add 2-3 teaspoons instant coffee; Vanilla - add 1 teaspoon high quality vanilla extract, vanilla bean paste etc).

Fold the eggs into the cream and throw nuts, glace cherries etc in at this point and fold gently through.  Pour into a 2 litre lidded container (empty ice-cream containers are ideal!), and freeze for 6 hours.  This icecream does not require any additional churning during the freezing process.




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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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