5 tbsp white sugar
2 tbsp golden syrup
1 teaspoon baking soda
Put sugar and golden syrup into a saucepan. Heat gently, stirring constantly until sugar dissolves. Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add baking soda. Stir quickly until mixture froths up. Pour onto a nonstick surface (or any surface sprayed with oil spray). Leave until cold and hard. Break into pieces.
Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
Triumphant Vanilla Bean Ice Cream
1 Big vanilla bean
3 cups of cream
1 cup milk
1 1/2 cups sugar
3 large eggs
With a knife, slice the vanilla bean in half, length-ways. Scrape the seeds into a large heavy saucepan and add cream, milk and sugar. Bring to the boil, stirring occasionally, then remove from heat.
In a large bowl lightly beat the eggs. Add hot cream mixture to eggs in a slow stream, whisking. Return to pot. Cook custard over moderate heat until a film appears on the back of a spoon.
Pour custard through a sieve into a bowl and chill.
When cool, place in ice cream churn - you'll probably need to do two batches as this recipe is rather large.
We made this for dinner at Z and R's last night, and threw in some hokey pokey after the churn had finished. In another batch we threw in 4 fresh passionfruit. Both were what dad describes as triumphant. So super gooood!
3 cups of cream
1 cup milk
1 1/2 cups sugar
3 large eggs
With a knife, slice the vanilla bean in half, length-ways. Scrape the seeds into a large heavy saucepan and add cream, milk and sugar. Bring to the boil, stirring occasionally, then remove from heat.
In a large bowl lightly beat the eggs. Add hot cream mixture to eggs in a slow stream, whisking. Return to pot. Cook custard over moderate heat until a film appears on the back of a spoon.
Pour custard through a sieve into a bowl and chill.
When cool, place in ice cream churn - you'll probably need to do two batches as this recipe is rather large.
We made this for dinner at Z and R's last night, and threw in some hokey pokey after the churn had finished. In another batch we threw in 4 fresh passionfruit. Both were what dad describes as triumphant. So super gooood!
Vanilla Bean Custard Ice Cream
7 Egg yolks
3/4 cup sugar
Dash salt
1 Vanilla bean
1 cup of whole milk
2 1/2 cups cream
Whisk egg yolks with sugar and salt in one bowl.
Split vanilla bean in half and extract seeds, then place both shell and seeds into a heavy bummed pot with milk and cream. Bring to simmer.
Gradually whisk hot cream into egg mixture - then return all to pot and cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon - but don't let it boil!
Strain through sieve into bowl. Leave to cool then churn in ice cream maker. Makes a quart.
3/4 cup sugar
Dash salt
1 Vanilla bean
1 cup of whole milk
2 1/2 cups cream
Whisk egg yolks with sugar and salt in one bowl.
Split vanilla bean in half and extract seeds, then place both shell and seeds into a heavy bummed pot with milk and cream. Bring to simmer.
Gradually whisk hot cream into egg mixture - then return all to pot and cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon - but don't let it boil!
Strain through sieve into bowl. Leave to cool then churn in ice cream maker. Makes a quart.
Strawberry Ice Cream
500g Strawberries
100g Caster sugar
300ml Cream
Juice of a lemon
100g Caster sugar
300ml Cream
Juice of a lemon
Mash the strawberries or puree them in a processor. Mix in sugar, cream and lemon and pour into ice cream maker. So easy but tasty as!
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