RAW EGG NATIONALIST'S NO-CHURN ANABOLIC ICE CREAM. If you don’t have an ice cream machine, this is a simple and delicious way to make restaurant-quality ice cream. The recipe uses uncooked meringue mix to ensure the ice cream freezes evenly without the need for churning. 
4 whole eggs, separated into whites and yolks
100g granulated sugar
300ml heavy cream
Whisk the egg whites in a large bowl (or use a mixer) until stiff peaks form. Whisk in the sugar gradually and continue to whisk until the whites are stiff and glossy.
100g granulated sugar
300ml heavy cream
Whisk the egg whites in a large bowl (or use a mixer) until stiff peaks form. Whisk in the sugar gradually and continue to whisk until the whites are stiff and glossy.
Whisk the cream in a separate bowl until soft peaks form. Fold together the whites, cream and yokes, as well as any flavouring (see below), until fully combined. Freeze in a plastic container for at least two hours.
For vanilla, add a tsp of vanilla extract. For coffee, add a cold shot of espresso or 2-3 tablespoons of coffee extract or substitute, such as Camp Coffee. For berry flavour, add 150ml of sieved berry purée. For rum n raisin, add 100g raisins soaked in 4tbsp rum for 2hrs.
If you want to make a ripple ice cream, wait at least an hour, until the ice cream has started to solidify, and then break it up, before spooning the flavouring (berries or coffee) over the ice cream and then putting it back in the freezer.
For a richer alternative, replace half of the heavy cream with mascarpone. Whip the cream and fold it and the mascarpone in with the other ingredients as directed. Blue cheeses also work, but be careful not to use too much. A little funk goes a long way.
