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Melt sugar in a saucepan until a light golden syrup is formed. Add water and stir.Dilute cornstarch in ½ cup milk, combine with remaining milk and add to syrup.Cook over low heat until mixture thickens. Cool to lukewarm.
Beat egg yolks until cream colored and thick. Add to caramel mixture. Return to low heat and cook, stirring, until mixture thickens. Once mixture has the egg yolks, it must not boil. Cool.Whip cream. Add confectioners sugar gradually and continue whipping until thick, as for chantilly. Fold into caramel mixture.
Line a loaf pan with plastic film, aluminum foil or parchment paper. Pour ice cream mixture into pan and freeze until firm.Unmold before serving and decorate with mint leaves.
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