Post by braided-rug on Feb 6, 2007 15:36:05 GMT 10
Another variation on the basic egg and cream icecream.
3 egg yolks, at room temperature 3 eggs, at room temperature 1/2 teaspoon vanilla extract 180g (3/4 cup) caster sugar (superfine sugar) (US cups 200ml metric 250ml) 250ml (1 cup) coconut cream 300ml thickened cream
Place the egg yolks, eggs, vanilla extract and sugar in a heatproof bowl over a suacepan of simmering water. Use an electric beater or balloon whisk to whisk for 5 minutes or until thick, pale and heated through.
Remove from heat and whisk for 5 minutes or until cooled to room temerature. Add the coconut cream and whisk to combine.
Whisk the cream until soft peaks form, then whisk into the egg mixuture in 2 separate batches until just combined. Pour the icecream mixture into a 1.4 litre (6 cup) airtight container. Cover the surface with plastic wrap and freeze overnight or until the icecream is firm.
Adapted from January Family Circle 2005 (Australian)
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