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    Cheat's Ice-Cream

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    Cheat's Ice-Cream

    This is so-called because it doesn't involve making a custard.

    • Preparation time: 20 minutes, plus 4 hours freezing
    • Total time: 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 8


    • 225g can pineapple chunks in juice
    • 75g currants
    • 75g glacé cherries, quartered
    • 4 medium eggs, separated
    • 100g caster sugar
    • 284ml carton whipping cream


    1. Put the pineapple, with its juice, into a blender and purée. Mix with the currants and cherries and set aside. Whisk the egg whites until they hold soft peaks, then add the sugar and whisk until stiff and glossy. Lightly beat the egg yolks, then fold into the egg whites. Whip the cream until it holds soft peaks and fold into the egg white mixture. Fold in the pineapple and fruit mixture. Pour into a large freezerproof container. Freeze for about 4 hours, stirring well every hour for the first 3 hours, to break up any ice crystals and create a smooth texture. The ice cream separates slightly during the first freezing, but don't worry, beating it will make it recombine.
    2. It also shrinks in volume after the mixing, so you may wish to start with the large container and then transfer to a smaller one or several individual dishes (as above), for the final hour of freezing. Serve dusted with ground cinnamon. (This recipe contains uncooked eggs so is not suitable for pregnant women, the elderly, very young children or the infirm.)

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