Now, you beat softly the whipping cream (add one tea spoon of vanilla) and fold the two together. In this phase it is easy to believe that no further whisking is needed during the freezing.
After a couple of hours in a freezer, the ice cream is ready to be scooped. It is so fluffy and forms perfect scoops. It tastes creamy. It is not exactly ice cream, but a proper weekday delicacy.
During the coming weekend I have to test the traditional custard method, which Felicity writes about...
|1. the fluffy mousse, 2. softly whipped cream, 3. folding the two together, 4. scooping the delicacy|