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Buddha’s Hands ice cream
serves 8 with extra scoops for the greedy people

1L cream
110g caster sugar
100g Buddha’s hands syrup
10 egg yolks (minimum 61g)

Put the cream and syrup into a microwave safe bowl and microwave on high for 12 minutes. In the meantime whisk together the egg yolks and sugar until they are pale and voluminous.
As soon as the microwave finished whisk the boiling cream into the egg yolk mixture and return it to the microwave for 1 minute on medium low (defrost).
Allow to stand for 10 minutes, then strain chill and churn.

tips — The syrup from the glacé Buddha’s hands is a perfect substitiute for the sugar component in the ice cream. The flavour of the syrup is quite strong which is why we have chosen 50% sugar and 50% and have garnished the ice cream with some of the glacé fruit. we served the ice cream with a steamed jam pudding made with some of the Budha’s hands jam.

for the steamed pudding recipe click here