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Sabayon Ice Cream

21st.Century.Chef's picture
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

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