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Serves: 4 - 6 Ingredients: - 4 egg yolks
- 2/3 cup caster sugar
- 200ml King Island Dairy Pure Cream
- 300ml King Island Dairy Creamy Indulgent Yoghurt
- 1 cup mixed berry coulis
- Fresh red currants and blueberries to garnish
- Icing sugar to garnish
Method: - 1. Whisk egg yolks and sugar in a bowl until pale and smooth.
- 2. Place King Island Dairy Pure Cream in a non-stick saucepan and bring to the boil. Once boiled, whisk continuously for 2 minutes, remove from heat and gradually whisk cream into the egg yolk mixture.
- 3. Return to the saucepan and cook over low heat (being careful not to boil), and stir continuously until thickened. Pour into a bowl and allow to cool.
- 4. Stir the yogurt into the custard and pour the mixture into a lined mini loaf pan. Freeze until set.
- 5. To serve, warm berry coulis through to melt then place aside to cool. Turn ice cream slice out onto a platter and garnish with berry coulis, fresh berries and icing sugar.
- 6. Serve immediately.
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