Category » Golden Syrup Ice Cream

Golden Syrup Ice Cream

Particularly popular in the England, this is liquid sweetener has the consistency of Corn syrup and a very clear golden color. It’s made of evaporated sugar cane juice and had a very rich, toasty flavor unmatched by the any other sweetener. Golden syrup, the most readily available brand being in all Lyles, can also be found in some supermarkets and many gourmet and markets. It can be used as a substitute for any corn syrup in cooking and also for baking, and for everything from pancake syrup to ice cream topping.


Golden Syrup Ice Cream


  • 2 egg whites
  • 150 gm (5 oz) caster sugar
  • Breadcrumbs
  • 200 gm (7 oz) stale brown bread slices, crusts
  • removed
  • 200 gm soft brown sugar
  • Ice cream
  • 7 egg yolks
  • >350 ml milk
  • 350 ml pouring cream (35% butterfat)
  • 100 gm (3 1/2 oz) golden syrup
  • Cream coating
  • 100 ml whipping cream (35% butterfat)
  • 2 Table spoon icing sugar

 Preparation Method

You need to start with the meringue. Place the whites in a mix master and then beat until they form soft peaks. Keep beating, add half the sugar and continue beating until you have reached stiff peaks, and the whites look glossy. Add the remaining sugar and beat for 3 minutes.

Pre-heat your oven to 140° C (250° F). Depending on the mold you have chosen - a round cake tin or rectangular terrine, this will determine the shape to cook your meringues in. Lay out a large sheet of non-stick baking paper and trace a line around the base of your mold - circular for the ice cream cake tin or rectangular for the terrine. The cake tin should be 22 cm in diameter, and the terrine should be roughly 30 cm X 8 cm X 8 cm. You need not worry if they are a little larger or smaller – all it should still work out. Place the egg whites into a piping bag and pipe a thin (1 cm) layer of meringue to fit the shapes you have traced - you will need 2 identical shapes. Place the meringues into a oven and cook for 1 hour, or until they are crunchy and brittle. Turn of the oven, and allow the meringues to cool in the oven.

For the breadcrumbs, place the bread and then sugar into a food processor and whiz until the bread is finely chopped up. Scatter onto the larger baking sheet - in a single thin layer, place into the oven - turned up to 120° C (325° F). Cook until they are golden and crunchy, around 20 - 30 minutes.

Line the base and then sides of the mold with kitchen foil; making sure that the foil is tight and flush with the sides. Place the cream and then icing sugar for the cream coating into a mix master and beat to soft peaks. Using a rubber kitchen spatula, carefully paint the thin layer of whipped cream onto the base and then sides of the mold. Aim for around 2 - 3 millimeters. Place the lined mold and then allow the ice cream mix to set for at least an hour. All of the above steps can be done well in advance.

For the best ice cream, place the cream and milk into a small saucepan and bring gently to the simmer. In a large bowl, beat together the yolks and caster sugar. Once the cream has reached simmering point, then pour directly onto the yolks and immediately whisk well to combine. Return this mixture to the rinsed out saucepan and set over a low heat. Stir the custard constantly until it thickens and coats the spoon. Remove from the heat and add the golden syrup. Stir well and allow cooling. Add the cooled custard to your ice cream machine and churn until it is just set, then add the breadcrumbs. Churn for few minute more to incorporate the breadcrumbs.

To assemble the gateau, spoon 1/3 of the greater ice cream onto the base of the mould and smooth out the surface. Top with 1 sheet of meringue, then spoon over another third of the ice cream, once again smoothing the surface. Top with the remaining ice cream and wrap the gateau tightly with cling film. Place in the freezer and allow setting for at least 12 hours. The gateau can be left in the freezer now for at least 6 weeks. Here is a cross section of how it should look in a rectangular terrine.