Sabayon Ice Cream Recipe
Ingredients
| Sugar | 175 Gram | |
| Water | 400 Milliliter | |
| Egg yolks | 6 | |
| Brandy | 6 Tablespoon | |
| Vanilla essence | 1 Teaspoon | |
| Salt - A pinch | ||
| Cream - 800 ml stiffly whipped | ||
Directions
MAKING
1.In a pan, heat sugar and water and cook on medium flame until sugar dissolves.
2.Let the mixture boil on high flame until it achieves a thin thread like consistency.
3.Turn off the flame and let the mixture cool for 1-2 minutes.
4.Beat the egg yolks until thick.
5.Stir in the sugar syrup in beaten egg yolks in a jet and mix well until it becomes like a thin flowing batter.
6.Add in vanilla essence, brandy and salt.
7.Make a well in the center and add whipped cream.
8.Take a metal container pour the mixture in it.
9.Refrigerate overnight or blend using an icecream churner.
SERVING
10.Serve cold topped with strawberries or fruit of choice.
1.In a pan, heat sugar and water and cook on medium flame until sugar dissolves.
2.Let the mixture boil on high flame until it achieves a thin thread like consistency.
3.Turn off the flame and let the mixture cool for 1-2 minutes.
4.Beat the egg yolks until thick.
5.Stir in the sugar syrup in beaten egg yolks in a jet and mix well until it becomes like a thin flowing batter.
6.Add in vanilla essence, brandy and salt.
7.Make a well in the center and add whipped cream.
8.Take a metal container pour the mixture in it.
9.Refrigerate overnight or blend using an icecream churner.
SERVING
10.Serve cold topped with strawberries or fruit of choice.
Chef
