|BRENDA'S GLUTEN-FREE ICE CREAM|
Beat the egg whites until stiff. While still beating, gradually add the castor sugar.
In a second bowl, beat the cream until it thickens but is still a little soft. Add instant coffee and coffee liqueur and gently fold into beaten egg whites.
Freeze. It does not have to be beaten again.
Variations: Instead of coffee and coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins blended in food processor OR chopped pecans and liqueur OR liquid toffee. Brenda is a bit vague about the exact details -- I'll have to stand at her shoulder and watch one day.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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