- makes 1L serves
- preparation 40 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 500 ml (2 cups) milk
- 250 ml (1 cup) pouring cream
- 75 g (⅓ cup) caster sugar
- 6 egg yolks
- ½ cup Gubinge jam, or any other kind of jam you prefer (see Note)
Freezing time 4 hours
Instructions
Bring the milk and cream to just below boiling point in a saucepan over medium heat. Meanwhile, whisk the sugar and egg yolks in a large bowl until thick and pale.
Make a simple crème anglaise by gradually whisking the hot milk mixture into the egg mixture until combined. Return the mixture to the saucepan and place over medium-low heat for a few minutes, stirring with a wooden spoon until the mixture coats the back of the spoon.
Add the jam to a large bowl. Strain the crème anglaise into the bowl through a fine sieve and whisk until well combined. Place the bowl into an ice bath to cool.
Transfer the cooled mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer the churned mixture to a 1L container and place in the freezer for at least 4 hours or until firm.
Serve the ice-cream in ice-cream cones as desired.
Note
• Gubinge (Kakadu plum) jam can be bought from specialty native food shops.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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