What’s cooking today: Red prickly pear ice cream

What’s cooking today: Red prickly pear ice cream
Tony Jackman’s red prickly pear ice cream served in a Mervyn Gers bowl. (Photo: Tony Jackman)

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.

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.


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


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

Mervyn Gers Ceramics supplies dinnerware for the styling of some TGIFood shoots. For more information, click here.

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]

SUBSCRIBE: There’s much more from Tony Jackman and his food writing colleagues in his weekly TGIFood newsletter, delivered to your inbox every Saturday. Subscribe here. Also visit the TGIFood platform, a repository of all of our food writing.


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