Massaman Beef Curry - Chef Recipe by Matt Sinclair
“This recipe is perfect for batch cooking. Enjoy your meal hot and fresh from the oven, then put the...
250g caster sugar
150mL milk, full cream
6 free range egg yolks
75mL coffee liqueur
75mL dark rum
1 vanilla pod, split and scraped
3 tsp cinnamon powder
250mL cream, thickened
300g crème fraiche
Using a stand mixer, whisk egg yolks until it reaches a ribbon stage on a moderate speed.
Meanwhile, make a syrup with water and 200 g of sugar, and cook to 118 C (using a thermometer to check this).
Reduce the speed of the mixer, and slowly add the syrup until it is combined. Increase the speed, add vanilla and whip until cool.
Make a glaze as flavouring for the ice cream, by combining the remaining sugar, coffee liqueur and rum in a small saucepan on a high heat by reducing to a tablespoon. Reserve.
Using a mixing bowl, whip cream to a stiff peak, add cinnamon and fold through crème fraiche. Refrigerate until required.
Fold egg mixture through cinnamon cream gently, add alcohol syrup and transfer to a vessel and freeze at -18 C for at least 8-10 hours.
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos