Make a light mousse base for ice cream.


  • 1 vanilla pod (split in half or 1 teaspoon vanilla essence)
  • 450 ml cream
  • 3 egg yolks
  • 50 g caster sugar
  • 75 ml water
  • 3 egg whites (stiffly beaten)


  • Put the split vanilla pod in a small saucepan with the cream.
  • Place the pan over low heat and scald the cream (bring it to just under boiling point).
  • Remove the pan from the heat, cover and leave the cream to infuse for 20 minutes.
  • Strain the into a small mixing bowl and let it cool.
  • If you're using the vanilla essence, add it at this stage.
  • In a medium-sized mixing bowl, beat the egg yolks until they're well blended.
  • Set aside.
  • In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly.
  • When the sugar has dissolved completely, increase the heat a bit and bring the syrup to boiling point, and boil rapidly until a little of it, spooned out of the pan and cooled, will form a short thread when drawn out between your index finger and thumb.
  • Remove the pan from the heat and let the syrup stand for 1 minute.
  • Pour the syrup over the egg yolks in a steady stream, stirring constantly until the mixture is thick, fluffy and mousse-like.
  • Mix in the cooled cream and, with a metal spoon, fold in the egg whites.
  • Pour the mixture into the ice cream container and freeze.

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