RED COLD
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.
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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