Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
600 ml cream
5 egg yolks
2 tblsp hand-hot water
1 vanilla pod (split and seeds scraped out or 1 tsp vanilla extract)
4 egg yolks
110 g caster sugar
75 ml water
1 tsp liquid glucose
Place the sugar in a heavy-based pan with 120 ml 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 from. 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 and then fold into the whipped cream. Place the vanilla 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.
Ice cream is best served within 24 hours. Transfer it to the fridge for 30 minutes before serving to soften a little.
To this above mixture you will need to add 4oz/110g chopped pistachio nuts and 2-3 drops of good quality food colouring.
Mould the ice cream into a long cylindrical shape using two pieces of cling film or parchment paper and transfer it to the freezer until it is solid.
Meanwhile you need to prepare some Italian meringue.
Method Italian Meringue:
Put the sugar, water and liquid glucose into a small saucepan ad bring to the boil until it reaches the soft ball stage.
Whisk the egg whites until they are semi stiff and then pour in the boiling sugar liquid very slowly and allow this to whisk slowly for up to 10 minutes-until the mixture has completely cooled down.
Transfer to a piping bag at this stage. Cut a slice of the hard ice cream log at this stage and place it directly onto your serving plate.
Neatly pipe the meringue on top of the dessert and using a chef’s blow torch glaze it lightly just to get that golden effect.
Alternatively you can place it under the grill which is also delicious.