For Christmas every year Nana Dulcie makes ice-cream. She has made it every year that I can remember. When Joe and I started having Christmas in Auckland I decided I would carry on the tradition.
Nana’s ice-cream recipe is different to others I have seen due to it using egg yolks as well as cream.
There is a basic ice-cream mix, and from there you can use your imagination. So far I have only made plain ice-cream and berry combinations but I am dying to try a mango puree mix.
The basic recipe
4 Egg yolks (perfect for Christmas as you can use the whites in Meringues)
1 cup of caster sugar
4 cups of cream
1 teaspoon of vanilla
1 tablespoon of Cointreau (Optional)
Beat the egg yolks with half a cup of caster sugar until creamy and fluffy. In a separate bowl whip the cream with the other 1/2 cup of caster sugar until stiff peaks. Add the vanilla and Cointreau (if using) to the cream then fold through the egg mixture. At this point you could freeze this and you would have plain vanilla ice-cream, or you could add any liquid combination you wanted.
You can puree frozen berries with some jam and cassis, you could puree canned pineapple and some ripe mango for a tropical flavour, or you could stir through some chocolate ganache. You need approximately 1 cup of “liquid” to fold through if you want the taste to be obvious.
Please let me know if you try the recipe with different flavour combinations!