Combine cream, milk, and 1/2 cup sugar in medium sauce pan
2
Bring mixture to a simmer, stirring constantly to dissolve the sugar. Remove from heat.
3
In a mixing bowl, mix the egg yolk with the remaining sugar until light pale in colour, after approximately 2 mins.
4
Slowly pour 1/2 cup of the warm cream mixture in with the egg yolk. When fully incorporated pour the egg mixture into the warm milk mixture.
5
Cook the custard over low heat until it is thick enough to coat the back of a wooden spoon for approximately 5 mins.
6
Strain the custard in a medium sized bowl, mix in the sorrel reduction and set over a bowl of ice, stirring constantly to cool. Cover custard with cling wrap and chill for a few hours (overnight if possible)
7
Pour custard into an ice cream maker and process according to manufacturers directions (may vary based on model/brand). Remove and store in an airtight container.
If you have never tried Cinnamon Water Cracker Pudding you’re missing out! Try this recipe courtesy of Excelsior.
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Holidays such as Thanksgiving and Christmas are especially significant to our family, friends and loved ones. This holiday, try this tasty Ginger…
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Try this amazingly warm lemon pineapple sauce drizzling over bread pudding recipe today, courtesy of LASCO Foods.
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