You are here

Sabayon Ice Cream

Ingredients
  Sugar 175 Gram
  Water 400 Milliliter
  Egg yolks 6 , lightly beaten
  Brandy 6 Tablespoon
  Vanilla essence 1 Teaspoon
  Salt 1 Pinch
  Cream 800 Milliliter, stiffly whipped
Directions

MAKING
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.

SERVING
10.Serve cold topped with strawberries or fruit of choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Blending
Interest: 
Holiday
Ingredient: 
Egg
Cook Time: 
30 Minutes

Rate It

Your rating: None
4.14722
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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

0 Comments

Sabayon Ice Cream Recipe