Lyles | 07.2019 Recipe
Make Lyles | 07.2019 Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Caramel Swirl & Finishing
Method
Custard Base
- 1
Warm dairy and infuse
Combine the whole milk, heavy cream, and 3 tablespoons Lyles Golden Syrup in a medium saucepan. Split the vanilla bean and scrape the seeds into the dairy (or add 1 teaspoon pure vanilla extract). Warm over medium heat until the mixture is steaming and just below a simmer (small bubbles forming at the edge), stirring occasionally to dissolve the syrup and prevent scorching. Remove from heat.
- 2
Whisk yolks and sugar
While the dairy warms, place the 5 egg yolks and 3 tablespoons granulated sugar in a medium heatproof bowl. Whisk vigorously until the mixture thickens slightly and turns a pale yellow (about 1–2 minutes).
- 3
Temper eggs
Slowly ladle about 1/2 cup of the hot dairy into the yolk mixture while whisking constantly to temper the eggs. Continue adding the warm dairy in a slow, steady stream, whisking, until about two-thirds of the dairy is incorporated and the yolks are warmed through.
- 4
Finish custard
Pour the tempered egg-dairy mixture back into the saucepan with the remaining dairy. Return to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard coats the back of the spoon and reaches 175–180°F (80–82°C) or the texture thickens (do not boil or let it curdle).
- 5
Strain and cool
Immediately strain the hot custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and the vanilla pod. Stir in 1 teaspoon fine sea salt. To cool, place the bowl in an ice bath and stir gently until the custard is cooled to room temperature (or chill in the refrigerator for 1–2 hours), stirring occasionally to prevent a skin forming.
Caramel Swirl & Freezing (for ice cream) or Chilled Dessert Assembly
- 6
Prepare caramel swirl
In a small saucepan, gently warm the remaining 3 tablespoons Lyles Golden Syrup and 1 tablespoon room-temperature unsalted butter (optional) over low heat just until the butter melts and the syrup is fluid. Remove from heat and let cool slightly. This will be used as a swirl to retain soft, pourable pockets of golden syrup.
- 7
If making churned ice cream
Chill the custard thoroughly (preferably overnight). Once cold, churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (~20–30 minutes depending on machine). During the final 5 minutes of churning, drizzle half of the prepared golden syrup into the churn to create ribbons. Transfer the churned ice cream into a container in layers: spoon a layer of ice cream, drizzle additional syrup, repeat, finishing with a light swirl on top. Press a piece of plastic wrap directly onto the surface and freeze at least 4 hours (preferably overnight) until firm.
- 8
If making a chilled spoon dessert (no churn)
If you do not have an ice cream maker, pour the cooled custard into a shallow, freezer-safe pan and freeze. After 45–60 minutes, when the edges begin to freeze, whisk or stir vigorously to break up ice crystals. Repeat stirring every 30–45 minutes for 3–4 hours until evenly frozen and creamy. During one of the last stirs, fold in half of the golden syrup to create ribbons. Transfer to a container and freeze until firm.
- 9
Finish and serve
When ready to serve, scoop the ice cream (or spoon the frozen custard) into bowls. Drizzle a little extra Lyles Golden Syrup over each portion and sprinkle a very small pinch of flaky sea salt on top to enhance the caramel notes. Allow scoops to sit 2–3 minutes to soften slightly, then serve.