---
title: "What’s cooking today: Red prickly pear ice cream"
description: "This ice cream has a rich caramel finish yet a refreshing fruitiness as well, from the red prickly pear syrup from which it is made."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "RED COLD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2022-03-14-whats-cooking-today-red-prickly-pear-ice-cream/"
published: "2022-03-14T14:30:08"
updated: "2022-03-09T13:38:15"
lang: "en-ZA"
word_count: 307
---

# What’s cooking today: Red prickly pear ice cream

> This ice cream has a rich caramel finish yet a refreshing fruitiness as well, from the red prickly pear syrup from which it is made.

By Tony Jackman · Published 14 March 2022, 16:30 SAST · Updated 9 March 2022, 15:38 SAST

## Content

You can buy red prickly pear syrup at most farm stalls. It’s a good syrup to store in the fridge for pouring over any ice cream, but in this case the ice cream itself is made with it. Pour a little over it when serving for an eye-catching delight for your guests.

**Ingredients**

6 egg yolks

½ cup castor sugar

½ cup red prickly pear syrup

310 ml (a cup and a quarter) full cream milk

430 ml (a cup and three quarters) cream

¼ tsp salt

**Method**

Beat yolks with ½ cup castor sugar until creamed and pale. Set aside.

Put the cream, milk, ½ cup of red prickly pear syrup and salt in a pot on a low heat and simmer while stirring, until incorporated. It must not boil.

Pour this in a thin stream into the bowl with the creamed eggs and sugar, very slowly to begin with, stirring continuously.

Return to the pot and stir on a low heat until it thickens and can coat the back of a spoon. Do not let it boil. This should take around 15 minutes.

Let it cool to room temperature, then pour into a metal container, cool and freeze. Serve it with a drizzle of red prickly pear syrup. **DM/TGIFood**

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