CookEat Recipe
Prunelle Ice Cream
Vanilla custard ice cream flavoured with prunelle liqueur before freezing.
Method
Steps
Step 1
Prepare the full vanilla custard ice cream base once.
Step 2
Mix six egg yolks with 227 g powdered sugar for five minutes.
Step 3
Separately bring 475 mL cream, 475 mL fresh milk and one vanilla bean to a boil; gradually temper into the yolks while stirring.
Step 4
Stir over gentle heat for about five minutes without boiling, until the custard reaches 74°C.
Step 5
Remove from heat, cool promptly and refrigerate to 4°C or colder.
Step 6
Remove the vanilla pod and strain through a conical sieve into a clean freezer.
Step 7
Just before freezing, mix two tablespoons culinary alcoholic prunelle liqueur into the complete custard base.
Step 8
Cover the food vessel and surround it externally with broken ice and rock salt.
Step 9
Churn for thirty minutes until firm; freeze covered to a serviceable texture.
Step 10
Serve on a cold dish.
Cooked it? Rate it.
Cooked 0 times