The Ballymaloe ice creams are both very rich and very delicious, and are made with an egg mousse base to which softly whipped cream and flavouring are added. Ice creams made in this way have a smooth texture and do not need further whisking during the freezing period. They should not be served frozen hard. Remove from the freezer at least 10 minutes before serving.
Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar and water in a small heavy-bottomed saucepan, stir over a low heat until the sugar is completely dissolved, then remove the spoon and boil the syrup until it reaches the ‘thread’ stage, 106°–113°C/223°–236°F. It will look thick and syrupy; when a metal spoon is dipped in, the last drops of syrup will form thin threads. Pour every drop of this boiling syrup in a steady stream on to the egg yolks, whisking all the time (be careful to use every drop of syrup). Add vanilla essence and continue to whisk until it becomes a thick, creamy white mousse. Softly whip the cream – it should just hold the print of the whisk. Measure and make sure you have
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