Use a mousse base to make raspberry, strawberry, blackcurrant, peach, apple, apricot, orange or lemon ice-cream – or flavour with coffee, chocolate, praline or butterscotch.
1 vanilla pod, split in half, or
1 teaspoon vanilla essence
16 fl. oz. double cream
3 egg yolks
2 oz. sugar
3 fl. oz. water
3 egg whites, stiffly beaten
If you are using the vanilla pod, put it in a small saucepan with the cream. Place the pan over low heat and scald the cream (bring to just under boiling point). Remove the pan from the heat. Cover the pan and leave the cream to infuse for 20 minutes.
Strain the cream into a small mixing bowl and let it cool. Set aside. If you are using the vanilla essence, lightly beat the cream and essence together and set aside.
In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are well blended. Set aside.
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly. When the sugar has dissolved, increase the heat to moderate and boil the syrup until the temperature reaches 220 °F on a sugar thermometer or until a little of the syrup spooned out of the pan and cooled will form a short thread when drawn out between your index finger and thumb. Remove the pan from the heat and let the syrup stand for 1 minute.
Pour the syrup over the egg yolks in a steady stream, whisking constantly with a wire whisk or rotary beater. Continue whisking until the mixture is thick and fluffy. Mix in the cooled cream. With a metal spoon, fold in the egg whites.
Pour the mixture into the ice-cream container and freeze.