Ballymaloe Vanilla Ice Cream
Really good cream makes really good ice cream. This recipe is made on an egg-mousse base with softly whipped cream. It produces a deliciously rich ice cream with a smooth texture that does not need further whisking during the freezing period. This ice cream should not be served frozen hard; remove it from the freezer at least 10 minutes before serving. You can add other flavourings to the basic recipe: liquid ingredients such as melted chocolate or coffee should be folded into the mousse before adding the cream. For chunkier ingredients such as chocolate chips or muscatel raisins soaked in rum, finish the ice cream, semi-freeze it and then stir them through, otherwise they will sink to the bottom.
4 organic egg yolks
100g (3 1/2oz/scant 1/2 cup) sugar
1 teaspoon pure vanilla extract or seeds from 1/3 vanilla pod
1.2 litres (2 pints/5 cups) softly whipped cream (measured after it is whipped, for accuracy)
Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar with 200ml (7fl oz/scant 1 cup) 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 (223–235°F): 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.
Ballymaloe Vanilla Ice-Cream with Hot Chocolate Sauce and Toasted Hazelnuts
Serve vanilla ice-cream with hot chocolate sauce (see recipe) and toasted hazelnuts (see below).
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Put the hazelnuts on a baking sheet and bake until the skins start to flake away. Rub off the skins with a cloth and chop the hazelnuts roughly.
Hot Chocolate Sauce
50g (2oz) plain chocolate
25g (1oz) unsweetened chocolate
175ml (6fl oz//3/4 cup) warm stock syrup, approx. (see below)
rum or pure vanilla extract
Melt the chocolate in a bowl over simmering water or in a low heat oven. Gradually stir in the syrup. Flavour with rum or pure vanilla extract. Serve warm.
Makes 28 fl ozs (825 ml/3 1/2 cups)
350g (12oz/1 1/2 cups) sugar
600ml (1 pint/2 1/2 cups) water
To make the stock syrup: Dissolve the sugar in the water and bring to the boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed.
Vanilla Ice cream with Pedro Ximenez
Homemade Vanilla Ice-Cream (see recipe)
Make the vanilla ice cream following the recipe.
Drizzle a little Pedro Ximenez over the ice cream on the plate just before you tuck in.