Red Onion Ice Cream

Red Onion Ice Cream / Karen E. Photography

Red Onion Ice Cream / Karen E. Photography

We all love a well-roasted, caramelised butternut or pumpkin soup. Why not include a dollop of red-onion ice cream to add a savoury sweetness that will take the norm to a remarkable level of interest on the palate? Adding this to any special menu - think wedding - will get your guests’ attention.
— Jackie Cameron

Yields: +-1.5 litres


  • 1L Cream
  • 6 Red Onions, sliced
  • 3 Star Anise
  • 6 Egg Yolks
  • 250ml White Sugar
  • 15ml Glucose Syrup


  1. Heat the cream, onions and star anise together allow to infuse, liquidise.
  2. Cream the egg yolks and sugar together, add the glucose.
  3. Fold the strained cream mixture into the egg mixture.
  4. Leave in the fridge overnight to cool.
  5. Churn in an ice-cream machine. If an ice-cream machine isn't available place chilled mixture into a freezer. Whisk every 30 minutes until frozen to allow for a light, fluffy ice cream.  Serve with a hearty pumpkin or butternut soup.