Based on a egg mousse, this recipe produces a rich and lovely result with a firmer texture than a custard based ice cream.
Rory says: "This method for making ice cream, makes ice cream with an old fashioned taste and texture. I love it. This type of ice cream was often use to create extravagant multi layered iced confections known as 'bombes', which are out of fashion now, but still fantastic to eat.
"A thick syrup, poured on to beaten egg yolks creates a rich mousse. The vanilla and whipped cream are simply folded into the mousse and then the ice cream is placed in a freezer to set. No ice cream machine is required here, as pure cream is used and due to the richness of that cream, the mixture requires no churning."
- Make a thick egg mousse with egg yolks and thread stage sugar syrup
- Add the vanilla
- Fold in softly whipped cream
- Use the best quality eggs you can get, and that quality will be reflected in the flavour, texture and colour of the ice cream. Save your egg whites for meringues, soufflés or for adding to mashed potatoes to make them light and fluffy.
- I like to use both vanilla extract and the seeds extracted from a vanilla pod for this recipe. You can use one or the other if that is what you have.
- 110g sugar
- 120ml water
- 4 large egg yolks
- 1200ml softly whipped cream
- 1 teaspoon of vanilla extract plus the optional addition of the seeds scraped from a 4 cm piece of vanilla pod
- Place the sugar and water in a heavy bottomed saucepan and bring to the boil.
- Stir the sugar gently a few times with a wooden spoon to encourage it to dissolve before the water comes to the boil.
- Once the syrup comes to the boil do not stir it again as it can cause the syrup to become crystallized. While the syrup is cooking at a gentle boil, whisk up the egg yolks to a light, pale and fluffy mousse.
- When the syrup reaches the "thread" stage it will look thick and have large bubbles breaking on the surface and when a metal spoon is dipped into the syrup, it will fall off in a slowish thick viscous stream, leaving an obvious thread at the end. If you are using a sugar thermometer the temperature of the syrup will be 106-113c / 223-236f.
- Remove the syrup from the heat and immediately pour on to the egg yolks in a quick steady stream with the whisk running at full speed all of the time. Make sure you do not pour the syrup down on top of the rotating whisk, but allow it to hit the side of the bowl and run down on to the egg yolks. If the syrup hits the whisk first, it tends to fly off and stick to the sides of the bowl and never come in contact with the eggs yolks.
- Continue to whisk to a thick mousse. This can take 15 minutes to happen. You will know it is thick enough when the whisk will almost stand up on its own in the mousse. Allow the mousse to cool. I put the bowl in the fridge for 20 minutes or so, and then with a rubber spatula fold in the vanilla and cream thoroughly.
- Place in a covered freezer container and freeze. It will be frozen and ready to eat after 6 hours.
- Freeze until needed.
- Remove from the freezer 10 minutes before serving.
Praline Ice cream
4 - 6 tabs of coarse almond praline powder - click here for the recipe
Add the praline to the vanilla ice cream when half set and refreeze.