Step 1: Whip the sour cream in an electric mixer until soft peaks form – cover and refrigerate. 


Step 2: Dissolve the sugar & the water together in a small pot, washing the sides down with a pastry brush dipped in water. Cook until the syrup reaches the “soft ball” stage. To check that the sugar is at the right stage, dip a teaspoon into the pot and drop a little syrup into a glass of iced water, if you’re able to form a soft ball with the syrup then it has reached temperature, if not continue to cook and test for the right consistency from time to time. Alternatively if you have a sugar thermometer, the syrup is ready when it reaches about 116°C.

Step 3: Beat the egg yolks together in a clean electric mixing bowl and slowly pour the syrup over the eggs in a steady stream and then continue to whip the yolks at a moderate speed until room temperature. Once cooled, fold the egg yolk mixture into the whipped sour cream, pour into a baking tray or mould and freeze overnight.