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.
Serving size: Complete recipe
Calories 4125 Calories from Fat 525
% Daily Value*
Total Fat 52 g80.2%
Saturated Fat 36.8 g184.1%
Trans Fat 0 g
Cholesterol 1167 mg389%
Sodium 1766.9 mg73.6%
Total Carbohydrates 800 g266.6%
Dietary Fiber 0 g
Sugars 458.5 g
Protein 42 g85%
Vitamin A 54.2% Vitamin C
Calcium 181.2% Iron 13.8%
*Based on a 2000 Calorie diet