Page 404 - YC Cooking School

Tools

Measuring jug
Heavy-based saucepans

Mixing bowls
Whisk
Spatula
Ice cream machine
Kitchen spoons
Silicon mat
Baking tray
Knife
Chopping board
Food processor

Heatproof bowl
Ice cream scoop

What to do:

For the ice cream custard

1. Pour the milk into a heavy-based saucepan and place over a gentle heat, whisking
occasionally until it comes to a boil.
2. Place the egg yolks and sugar into a bowl and whisk together, until creamy and pale in
colour.
3. Slowly add the hot milk to the egg mixture, while continuing to whisk. Note: Don’t add
the milk all at once otherwise it will curdle.
4. Once all the milk has been added, return the mixture to the pot and whisk
continuously over a low heat until it has thickened slightly and coats the back of a
spoon.

5. Remove from the heat, decant into a large bowl and allow to cool for at least 30
minutes in the fridge before churning.
6. Once the custard is cold, pour into your ice cream machine and churn until it has
reached the consistency of soft serve ice cream. Note: If you don’t have an ice cream
machine, you can get similar results by popping the ice cream custard into the freezer
and whisking every 20-30 minutes until it reaches ice cream consistency.
7. To serve, scoop balls of ice cream into individual serving bowls and garnish with
praline shards, fresh raspberries and a drizzle of chocolate ganache.

For the praline

1. Lightly oil the base of a baking tray or line with a silicon mat and set aside.

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