Ballymaloe Vanilla Ice Cream
A take on an ice-cream staple.
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
Ingredients
4 organic egg yolks
100g sugar
1 tsp pure vanilla extract or seeds from 1/3 vanilla pod
1.2 litres softly whipped cream (measured after it is whipped, for accuracy)
Method
Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar with 200ml of water in a small heavy-based saucepan. Stir over heat until the sugar is completely dissolved, then remove the spoon and boil the syrup until it reaches the ‘thread’ stage, about 106–113°C. It will look thick and syrupy, and when a metal spoon is dipped in the last drops of syrup will form thin threads. Pour this boiling syrup in a steady stream onto the egg yolks, whisking all the time by hand. If you are whisking the mousse in a food mixer, remove the bowl and whisk the boiling syrup in by hand; otherwise, it will solidify on the sides of the bowl.
Add the vanilla extract or vanilla seeds and continue to whisk the mixture until it becomes a thick, creamy white mousse.
This is the stage at which, if you’re deviating from this recipe, you can add liquid flavourings such as coffee. Fold the softly whipped cream into the mousse, pour into a bowl, cover and freeze.
