Description
This is one of those old-school freezer desserts that somehow always disappear faster than expected. It’s creamy, fruity, and honestly a little nostalgic, especially on a warm day.
Ingredients
Units
Scale
- 500 ml fresh whipping cream or 2 bottles Orley Whip (Parev)
- 4 eggs (use pasteurized if possible)
- 125 ml sugar
- 310 ml (approximately) Magalies Fruit Nectar Blend Concentrate or 1 tin frozen Minute Maid concentrate, defrosted
Instructions
- In a large bowl, beat the 500 ml whipping cream (or Orley Whip) until thick and softly holding its shape. Don’t overbeat.
- Add the 4 eggs and 125 ml sugar to the whipped cream.
- Beat everything together until smooth and slightly fluffy.
- If you’re worried about raw eggs, use pasteurized eggs or give the mixture a quick, gentle whisk over a double boiler until just slightly warmed, then cool before continuing. (Optional)
- Pour in the 310 ml fruit nectar concentrate (or the defrosted Minute Maid concentrate).
- Beat again until fully combined. It should look creamy and slightly glossy.
- Taste quickly. If it feels too tangy, you can add 1 to 2 tbsp extra sugar and mix again. Depends on the concentrate you’re using.
- Pour the mixture into a freezer-safe container, smooth the top, and cover tightly.
- Freeze for at least 6 to 8 hours or overnight until firm.
- Let it sit at room temperature for about 5 to 10 minutes before scooping, so it softens slightly
- Decorate with fruit of your choice before serving
Notes
Created, prepared, tried, and tested by Hannah
