Recipe Posted on 18th September, 2004
Recipe Source: This recipe comes from a book called écco: recipes from an Australian bistro by Philip Johnson and Kris Riordan. Making ice cream is much easier if you have an ice cream churn, which freezes and mixes at the same time. If you don't have a churn, you will need to freeze the mixture for 30 minutes at a time and whisk/beat it in between each freezing cycle. This is very time consuming, but home made ice cream is devine!
Makes 1.25 litres
Ingredients
300g caster sugar
125ml water
12 egg yolks
500ml milk
500ml pure cream
Method
Place 200g of the sugar and the water in a 2 litre saucepan over moderate heat and stir to dissolve sugar. Bring to the boil and do not stir again. Boil until syrup becomes dark golden in colour, then immediately remove from heat. Taking care, as mixture will spit, gradually stir in cream and milk. Return pan to heat and bring mixture almost to the boil.
In a bowl, lightly whisk remaining sugar and egg yolks together. Whisk hot milk mixture into eggs then return mixture to the saucepan over moderate heat.
Using a wooden spoon, stir constantly until custard thickens and coats the back of the spoon. Do not let mixture boil. Refrigerate until cold. Churn in an ice cream machine and store in the freezer.
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