I've been thinking of making something like this for a while now, but somehow never got around to it. I find I have far more recipes lingering in my head than I'll ever have time to cook, or people to cook for. A friend of mine is having us over for dinner tommorrow night though, and I offered to cook dessert. He's making pea and mint soup to start with, and then (weather dependent) some home made burgers and wedges, so this throwback to british childhood birthday parties seemed perfect, plus it fits in nicely with the fact that I'll be running around like a maniac tommorrow and so need something do-ahead.
My icecream maker is out of action at the moment, so instead of a usual custard base icecream I made a pate a bombe with lightly whipped cream folded in. Pate a bombe is egg yolks whipped until they are light and frothy, and tripled in volume, with a hot sugar syrup beaten in so that the yolks cook. The heat of the sugar syrup cooks the egg yolks, while also trapping the air. Into this is then folded lightly whipped cream. As both of these mixtures contain a lot of air the resulting icecream acheives a lightness without the constant stirring a usual custard requires.
100g of sugar
50ml of water
250ml of double cream
6 egg yolks
zest of 3 lemons
Whisk the egg yolks until light and fluffy and at least tripled in volume. Meanwhile heat the sugar and water until the sugar has dissolved and the mixture reaches the boil. At this point pour it slowly into the egg yolks, continuing to whisk the mixture all the while, and keep whisking until it is cool.
Whip the cream lightly, and zest the lemons. Fold the zest and cream into the egg yolk mixture. Put in a covered container in the freezer overnight, folding occasionally. To serve, slightly thaw the icecream in the refridgerator for 20 minutes before serving.
I usually like to drizzle a little triple sec over strawberries before serving them, but with this icecream they really don't need it. A little lemon zest and sugar is perfect.