Add to Cookbook

Golden syrup ice cream

  • 20 minutes
  • None
  • 3 hours. Freezing time by machine 1 hour, by free
  • 6-8
Golden syrup ice cream


  • 3 cups cream
  • 6 tablespoons golden syrup
  • ½ teaspoon vanilla essence
  • 6 egg yolks
  • ½ cup caster sugar


  1. Heat the cream, golden syrup and vanilla in a saucepan until hot.
  2. In a bowl, whisk the egg yolks and sugar together until very light and thick. Slowly stir the hot cream into the egg yolks, bring careful not to go too fast as you will scramble the eggs.
  3. Place mixture in the top of a double saucepan or in a large heat-proof bowls and stir over a saucepan of simmering water until the mixture is thick and coats the back of the spoon.
  4. Remove from the heat and pour into a freezer-proof container. Cool and them refrigerate until cold.
  5. Freeze in an ice cream machine, following the manufacturer's instructions or cover the container the ice cream is in and place in the freezer for 4 hours. Beat the mixture with a whisk or electric beater and return to the freezer. Repeat once more. Serve drizzled with more golden syrup and seasonal fresh fruits.

Comments (0)

Please login to submit a comment.