Sabayon Ice Cream
|Egg yolks||6 , lightly beaten|
|Vanilla essence||1 Teaspoon|
|Cream||800 Milliliter, stiffly whipped|
1.In a pan, heat sugar and water and cook on medium flame until sugar dissolves.
2.Let the mixture boil on high flame until it achieves a thin thread like consistency.
3.Turn off the flame and let the mixture cool for 1-2 minutes.
4.Beat the egg yolks until thick.
5.Stir in the sugar syrup in beaten egg yolks in a jet and mix well until it becomes like a thin flowing batter.
6.Add in vanilla essence, brandy and salt.
7.Make a well in the center and add whipped cream.
8.Take a metal container pour the mixture in it.
9.Refrigerate overnight or blend using an icecream churner.
10.Serve cold topped with strawberries or fruit of choice.