Ice cream base

Ice cream base

By
From
Saha
Makes
1½ litres of ice cream
Photographer
Matt Harvey

This very useful Italian-style ice cream mixture can be used as the base for all sorts of flavourings. Play around with a variety of moulds, or make cones using greaseproof paper.

Ingredients

Quantity Ingredient
250g caster sugar
1 vanilla bean, split and seeds scraped
250ml water
10 egg yolks
1 litre thickened cream

Method

  1. Put the sugar, vanilla seeds and water into a small saucepan and dissolve over a gentle heat, stirring occasionally. (Use the scraped pod to perfume your sugar canister.) When the syrup is clear, increase the heat and bring to a rolling boil.
  2. Meanwhile, put the egg yolks into an electric mixer and whisk until thick, pale and creamy. With the motor running, slowly pour the sugar syrup onto the egg yolks. Continue whisking for about 5 minutes, or until the mixture cools. You will see it dramatically bulk up into a soft puffy mass. Fold in the cream and chill in the refrigerator.
  3. Pour the chilled mixture into an ice cream machine and churn, according to the manufacturer’s instructions.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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