Are you in the mood for a French-style ice cream? After just one taste, you will be hooked on this delicacy. It will be your favourite dessert from now on.
Ingredients:
- 6 large egg yolks
- 3/4 cup sour cream
- 1 3/4 cups heavy cream
- 1 1/4 cups whole milk
- pinch of salt
Method:
In a medium saucepan, heat the heavy cream, whole milk and salt over medium heat until just beginning to steam. Do not bring to a boil.
In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Gradually whisk the tempered egg mixture back into the saucepan with the remaining carem mixture.
Cook over a medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 5-7 minutes. Do not allow to boil.
Remove the pan from the heat and strain the custard through a fine sieve into a clean bowl to remove any bits of cooked egg.
Place the bowl in an ice bath and stir occasionally until the custard has cooled to room temperature.
When cold, cover the bowl with cling film, pressing it directly onto the surface of the custard to prevent a skin forming. Chill the custard in the fridge for at least 4 hours or overnight until completely cold.
Once chilled, pour the custard into an ice-cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to the freezer. Freeze for 4 hours.
