Mixed Berry Ice Cream.
Vanilla ice-cream.
In a large heatproof bowl, put in,
-6 egg yolks,
-180g caster sugar,
-1tsp vanilla bean paste,
-pinch of salt.
Whisk to combine. Leave aside.
In a large saucepan, put in
-600ml double cream,
-300ml full fat milk.
Bring to almost boiling on gentle heat.
Add
-1/2 cup of hot milk to
-egg yolk mixture.
You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.
Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.
Leave the custard to cool down in the sink filled with cold water.
Then transfer into the prepared tin (2litre capacity loaf tin lined with cling film).
Freeze for 2 hours.
Mixed Berry.
In a large saucepan, put in
-500g mixed berries, with
-2tbsp water,
-4tbsp caster sugar.
Leave to simmer on low heat until the the fruits have softened but not completely broken down.
Leave to cool completely.
After 2 hours,
Use an electric mixer, to beat
-vanilla ice cream to get rid of the ice crystals. Stir through.
-mixed berries.
Spoon into the prepared tin.
Freeze overnight.
No comments:
Post a Comment