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Basic Ice Cream

Elitists.Kitchen's picture
Ingredients
  Water 3 1⁄2 Fluid Ounce (100 Milliliter)
  Sugar 2 1⁄2 Ounce (65 Gram)
  Egg yolks 3
  Cream 3⁄4 Pint (450 Milliliter)
Directions

MAKING
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.

SERVING
7 Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Freezed
Ingredient: 
Egg
Interest: 
Party
Servings: 
4

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