- 300 g caster sugar
- 150 ml cold water
- 8 egg yolks
- 575 ml double cream, very lightly whipped
- 3 tsp vanilla extract
- 350 g frozen fruit, defrosted (blackcurrants, raspberries are my favourite)
- 150 g caster sugar
- Place the 300g caster sugar and water in a pan and bring to the boil. Once boiling, leave to boil for 5 minutes, bang on, no more, no less. I use a small digital timer.
- Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the machine to medium speed.
- At 5 minutes, take the sugar and water off the stove, turn the machine up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.
- Liquidise the fruit and 150g caster sugar together and strain through a fine sieve.
- Remove the egg yolk mixture from the machine.
- Carefully fold through the lightly whipped cream.
- Partially fold through the fruit puree and freeze overnight.