Ingredients:
- 2 vanilla beans, split lengthways
- 5 egg yolks
- 1/3 cup caster sugar
- 600ml thickened cream
- 1/4 cup firm packed brown sugar
- (1/4 cup)golden syrup
- 1 tbs ground ginger
- 1 tsp mixed spice
Methods
- Scuff the soft black seeds of vanilla bean’s core. Mix it with egg yolks and sugar over a saucepan of boiling water. Never let the pan touch the boiling water.
- Beat the mixture over an average temperature for five short minutes until it becomes thick and pale. Add half cup of cream and beat for another 3 minutes.
- Whip the remaining cream in a different bowl after removing the bowl of mixture from heat. Put cream into the mixture of egg yolk. Beat until seeing an even texture.
- Pour the mixture into an airtight container.
- Freeze for a minimum of six hours before transferring it over to a food processor until to make it smooth.
- Put it again in the fridge for another 6 to 8 hours until it becomes firm.
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