Mincemeat Ice Cream

Ingredients

• 1 egg (separated)
• 150 ml double cream (heavy cream)
• 100 g mincemeat
• 20 g sugar
• 1 tsp vanilla extract

Instructions

1. 1

   Separate the egg. Whisk the white into stiff peaks with a teaspoon of the sugar.

2. 2

   Whisk the cream into very stiff peaks. You can use the same beaters, with no need to wash them in between.

3. 3

   Using a low setting, beat the egg yolk into the cream, along with the vanilla and the remaining sugar.

4. 4

   Gently fold the mincemeat into the cream mixture.

5. 5

   Fold the egg white into the cream mixture very gently, taking care not to knock the air out.

6. 6

   Gently pack the mincemeat ice cream into a tub and put the lid on. Freeze for several hours before serving straight from the freezer.