• Cream cheese and almond ice cream

    Serves: 6
    Cooking Time: 20 mins plus freezing time


    • 500g smooth, plain cream cheese or cottage cheese
    • 250ml fresh cream
    • 4 eggs, separated
    • 5ml almond extract
    • 200g sugar



    Beat the cream cheese and cream.


    Add the yolks to the cream cheese mixture, together with the almond extract and sugar.


    Beat the egg whites until the stiff-peak stage, and fold gently into the mixture. Place the mixture in an ice-cream machine or the freezer. If inside a freezer, beat the mixture after 1 hour, and again after another hour. Serve with the rhubarb tart.