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  • ¾ cup cream
  • 1 cup milk
  • 5 tablespoons castor sugar
  • 3 egg yolks

Combine cream, milk, and castor sugar in a medium saucepan, and bring to the boil.
in a separate bowl, whisk the egg yolks until light and fluffy. Mix the liquid into the egg yolks slowly, whisking continuously.
Place over a bowl of ice to cool, then cover and refrigerate until cold.
Freeze in an ice-cream machine according to the manufacturer instructions.

I use a manual ice cream maker. Keep churning until the mixture is thickened, then place in the freezer. You can use a self-churning ice cream maker as well.
Serve with your decoration/topping/sauce of choice.
I used pomegranate seeds and edible flowers.

Recipe and photo: Micele Anne Holland Bentley

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