• Cheeky cheat's ice cream

    Serves: 1L
    Cooking Time: 10 mins plus extra for freezing


    • 500ml (2 cups) fresh cream
    • 1 x 397g tin sweetened condensed milk
    • 1 vanilla pod, split and seeds reserved or 10ml (2 tsp) vanilla extract
    • 6 egg whites



    Whip the cream until soft peaks form, then stir in the condensed milk and vanilla seeds.


    In a separate bowl, beat the egg whites until stiff peaks form, then fold it into the cream mixture. Place it in the freezer until set.


    • The eggs are pasteurised when the hot milk mixture is poured over the egg mixture.
    • For chocolate ice cream, stir 180g melted dark chocolate into the mixture before it is strained.
    • For coffee ice cream, replace the vanilla seeds with about 70g finely ground coffee beans.
    • For raspberry ice cream, simmer 250g frozen raspberries and 80g castor sugar together until the sugar has dissolved. Remove from the heat and add 5ml (1 tsp) lemon juice. Strain, then cool and fold it into the churned ice cream.
    • Once the mixture has been heated it must be cooled quickly to stop it from overcooking.
    • The mixture must be chilled for 6 – 12 hours after churning to allow the flavours to develop. This also allows the mixture to amalgamate with the water and fats for a smoother end result.

    Rudi Liebenberg is the executive chef of The Saxon Boutique Hotel & Spa in Sandhurst, Johannesburg. Call 011-292-6000 for restaurant reservations.