Basic Ice Cream
|Water||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Sugar||2 1⁄2 Ounce (65 Gram)|
|Cream||3⁄4 Pint (450 Milliliter)|
1 Make the sugar syrup by melting the sugar in water.
2 Boil rapidly without stirring until syrup reaches 215-220 degrees farenheit or short thread.
3 Beat the egg yolks to a mousse, gradually add the sugar syrup, beating well.
4 Add flavouring - vanilla, coffee, chocolate, fruit etc.
5 Whip cream, fold into the egg mousse.
6 Put into a freezer-proof container and freeze until firm.
7 Serve chilled.