Directions
- Combine Cream, Milk and 1/2 cup sugar in medium-sized sauce pan.
- Bring mixture to a simmer, stirring constantly to dissolve the sugar. Remove from heat.
- In a mixing bowl, mix the egg yolk with the remaining sugar until light pale in color, after approximately 2 minutes.
- Slowly pour 1/2 cup of the warm cream mixture in with egg yolk. When fully incorporated, pour the egg mixture into the warm milk mixture.
- Cook the custard over low heat until it is thick enough to coat the back of a wooden spoon for approximately 5 minutes.
- Strain the custard in a medium sized bowl, mix in the sorrel reduction and set bowl of ice, stirring constantly to cool.
Cover custard with cling wrap and chill for a few hours (overnight if possible)
- Pour custard into an ice cream maker and process according to manufacturer's directions
(May vary based on model/brand). Remove and store in an airtight container.
Another easy-to-prepare Jamaican Sorrel Ice Cream recipe by Terra Nova. See ingredients and method below
