300 ml Tawny port
6 medium size egg yolks
1 1/8 cups (250 g) 9 oz caster sugar (superfine granulated)
568 ml (1 pint) double cream (heavy cream)
450 ml milk
6 medium size egg yolks
1 1/8 cups (250 g) 9 oz caster sugar (superfine granulated)
568 ml (1 pint) double cream (heavy cream)
450 ml milk
method
1. Heat the port in a saucepan and simmer until reduced by half. Allow to cool.
2. Meanwhile, whisk together the egg yolks and sugar.
3. Bring the cream and milk slowly to the boil and remove from the heat. Carefully pour onto the egg mixture whisking continuously then return the mixture to the saucepan.
4. Slowly bring to the boil then simmer gently, stirring continually until slightly thickened. Allow to cool and stir in the cooled syrup. Pour the mixture into a freezer proof container and freeze for 3-4 hours, stirring after 1 hour and 2 hours.
5. Alternatively pour the mixture into an ice cream maker and process in the usual way.
2. Meanwhile, whisk together the egg yolks and sugar.
3. Bring the cream and milk slowly to the boil and remove from the heat. Carefully pour onto the egg mixture whisking continuously then return the mixture to the saucepan.
4. Slowly bring to the boil then simmer gently, stirring continually until slightly thickened. Allow to cool and stir in the cooled syrup. Pour the mixture into a freezer proof container and freeze for 3-4 hours, stirring after 1 hour and 2 hours.
5. Alternatively pour the mixture into an ice cream maker and process in the usual way.
serving amount
serves: 12 - 16
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