free-range egg yolks Archives

Easter recipes

Salt-and-pepper prawns

30 minutes

Sweet treat

Classic crème brûlée

40 minutes

Chocolate recipes

Chocolate pot de crème

20–30 minutes

Bread recipes

Japanese milk buns

12 minutes

White chocolate custard

20 minutes

Bread recipes

Custard cups

45 minutes

Christmas dessert

Amaretto Zabaglione and mince pies

10 minutes

Christmas recipes

Puff pastry mashed potato pie

25 minutes

Breakfast recipes

Miso eggs Benedict

5 minutes

Berry recipes

Strawberry curd meringue pie

1 hour

Ice cream

Mango-and-pineapple ice cream

15 minutes

Ice cream

Vanilla ice-cream base

15 minutes

Vanilla ice-cream base

Serves Makes 2 litres

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

9 free-range egg yolks
200 g sugar
1 T vanilla paste
4 cups cream
1 cup milk

Method

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.

2. Combine the egg-yolk mixture with the cream and milk, then pour into a saucepan. Cook over a low to medium heat until thickened. Alternatively, cook in a doubleboiler.

3. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.

Find more ice cream recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Cornflake marshmallow treats

Fried cauliflower

Loaded hummus with crunchy chickpeas

Salt-and-pepper prawns

Classic crème brûlée

Chocolate pot de crème

Japanese milk buns

White chocolate custard

Custard cups

Amaretto Zabaglione and mince pies

Puff pastry mashed potato pie

Miso eggs Benedict

Strawberry curd meringue pie

Mango-and-pineapple ice cream

Vanilla ice-cream base

Vanilla ice-cream base

Ingredients

Method