Punch Ice Cream

For the punch ice cream, first make a syrup. To do this, bring all the ingredients to the boil and then simmer gently over low heat for five minutes. Cool in the refrigerator and when the syrup is cold, strain through a fine sieve.

Beat the eggs and separate them. Beat the egg yolks with the sugar until foamy. Heat the milk and the whipped cream together in a saucepan. Then empty into a metal bowl and place it over a lightly simmering water bath. Slowly beat the eggs into the milk and cream mixture, stirring constantly. Heat the mixture until it reaches a firm consistency (pull off to form a rose).

Then stir in the finished punch syrup. Cool well and freeze in the ice cream maker for about 20-30 minutes.

If you want the punch ice cream to be extra pink, use a few dashes of organic food coloring.

Preparation Tip:

Punch ice cream is a perfect dessert for the holiday season.

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