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Trio of Ice Creams

By Richard Poynton - February 12, 2014

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Download Trio of Ice-Cream recipe

Serves 4-6

250ml full cream milk
250ml double cream
5ml vanilla extract
5 lrg egg yolks
150g castor sugar
Place cream, milk and vanilla into a pot

  • Heat to just below boiling point
  • In a separate bowl whisk sugar and egg yolks until foamy
  • Whisk in the warm cream mixture
  • Return to the heat and constantly stir (10mins) until the mixture thickens and coats the back of a spoon
  • Strain into your ice cream maker and churn until ready

Flavours

Preserved ginger

  • Heat ½ bottle preserved ginger with its syrup in a microwave
  • Add this warmed ginger and the syrup to the ice cream and process until smooth
  • Return to the ice cream maker to set

Coffee

  • Add 3 strong espressos to the ice cream and process until smooth
  • Return to the ice cream maker to set

Salted caramel

  • Make a caramel with 240ml castor sugar and 60ml water
  • Gently heat in a pan to a light caramel colour
  • Add to the ice cream and process until smooth
  • Add 1tsp Maldon salt flakes

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.


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