- 150 g sugar
- 600 ml cream
- 5 egg yolks
- 2 tblsp hand-hot water
- 1 vanilla pod (split and seeds scraped out or 1 tsp vanilla extract)
- 100 g melted white chocolate
- Place the sugar in a heavy-based pan with 120 ml/4 fl oz of water. Place over a low heat and heat gently until the mixture has dissolved.
- Bring to the boil and boil fast for a few minutes until the resulting syrup begins to reach soft ball stage.
- Test by quickly dipping the back of two spoons into the syrup, if it strings between them then it is ready.
- Place the cream in a large bowl and beat until soft peaks form. Whip the egg yolks and vanilla in a separate bowl with the hand-hot water until pale and thickened and the whisk can leave a trail in the mixture.
- Slowly pour in the sugar syrup, add melted white chocolate and then fold into the whipped cream.
- Place the mixture into an ice cream maker and churn for 20-30 minutes until thickened and increased in volume.
- Don't leave it churning until completely frozen and set or it will be over-churned and slightly grainy in texture. Take it out when thick and starting to freeze and put into the freezer.
- To Serve
- Ice cream is best served within 24 hours. Transfer it to the fridge for 30 minutes before serving to soften a little.