Once again we found ourselves with a glut of eggs, I had intended trying to freeze them and although there is plenty of information on the internet on methods I like to know someone who has done it so that idea got put on hold and I made more ice cream instead. Just as I was at the crucial stage a lady from Dublin turned up to buy some eggs, she was surprised at how easy it is to make. So again I will give out a recipe.
7oz double cream.
14oz Milk.
4oz of castor sugar.
4 lg egg yolks.
1 tsp vanilla extract.
Beat the egg and sugar together.
Heat the milk cream and vanilla but don't allow to boil. Pour the milk/ cream over the beaten eggs and whisk well. Return to the saucepan and stiring all the time heat until the mixture starts to thicken. Whisk well again and pour into your container, place in the freezer. After a couple of hours remove from freezer, give it another whisk to disperse any ice crystals, then freeze. It will be ready in six hours. It is a recipe that you can adapt according to your taste, I cut down on the milk and make up the quantity with cream. You can also use yoghurt if you prefer. It is so easy and bares no resemblance to the stuff sold in shops that calls it's self ice-cream. A great way to use up eggs, and of course the whites get made into meringues.
We are pleased with the veg garden. We have pulled the first carrots and they have grown well, no sign of carrots root fly that everyone said we would get. Our potatoes have done very well with no sign of blight and no spraying either. We grow Sarpo Mira, and they truly are blight resistant, this is the second year that we have grown them. This year has been a very bad one for blight so it was a good test.
Our la Bresse continue to do well, they also are a bird with attitude, they are also very friendly birds and not the least bit aggressive even when they are being given a hard time by the Light Sussex, the La Bresse just walk or fly away from trouble.
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