Small Pavlova's plain Ice-cream

Name: Small Pavlova's plain Ice-cream
Total time: 21600 s
Yield: 4 people
Cuisine: British
Ingredients: 8 hen eggs; 400 g light Brown sugar (can use Caster Sugar)

Gary Waite @cook_20376404

I have recent experience in making a large Pavlova with the use of 8 hen egg white's and I know how too make homemade custard and so it is just a matter of letting the homemade custard turn cold and then placing in small sturdy tea cups and then placing a bit of Clingfilm over the top and then freezing the custard's for individual portions of Ice-cream

Gary Waite @cook_20376404

Saved

Ingredients

6 hours

4 people

8hen eggs
400 glight Brown sugar (can use Caster Sugar)
2 tsp. Cornflour
2 tsp. White Vinegar
500ml Single Cream
500ml Pasteurized Cow Milk

Saved

Steps

6 hours

1

Preheat the oven to Gas Mark 8 and then once the oven is very hot turn down to Gas Mark 1 (One)
2

Separate egg white's from egg yolks. Egg white's go in Kenwood Mixing Bowl and hen egg yolks go into a very large metal separate mixing bowl
3

Add 2 heaped teaspoons Cornflour and 2 measures of a teaspoon White Vinegar too the 8 hen egg white's and then attach the Kenwood Whisk Attachment and the Kenwood guard Attachment and then automatically whisk on the highest speed until stiff peaks form and then gradually - automatically - add the 200g sugar
4

Add Baking Parchment Paper to a Baking Tray by scrunching up the piece of Baking Parchment Paper and then make One blob with the use of 2 heaped Dessert Spoons and then form the others the same and then bake in the oven at Gas Mark 1 (One) for 6 hours and then allow too cool at room temperature and then protect and rest in a large Fridge that is not too cold
5

For the custard. Use a balloon whisk or Dinner Fork too bring together the 8 hen egg yolks and then hand whisk in the 200g sugar. Gently simmer on the hob stove the combination of Single Cream and Pasteurized Cow Milk in the medium sized saucepan and then once eventually hot enough - gradually pour the hot creamy milk into the sugary egg yolks whilst continuously whisking with the balloon whisk or Dinner Fork and then add back into the Saucepan and then stir with a Wooden Spoon on low heat
6

Once thickened allow too cool in the large metal Mixing Bowl and then distribute into 4 equal amounts and then freeze in the Freezer in 4 sturdy Tea Cups (might be a small amount of custard left)