Calvados Ice Cream
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Pour half and half into heavy medium saucepan
2
Scrape in seeds from vanilla bean; add bean
3
Bring to simmer
4
Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend
5
Gradually whisk in hot half and half mixture
6
Return to saucepan
7
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil)
8
Strain into bowl
9
Mix in crème fraîche and Calvados
10
Chill until cold
11
Transfer to ice cream maker; process according to manufacturer’s instructions
12
Transfer to covered container; freeze
13
(Can be made 3 days ahead
14
) Pour half and half into heavy medium saucepan
15
Scrape in seeds from vanilla bean; add bean
16
Bring to simmer
17
Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend
18
Gradually whisk in hot half and half mixture
19
Return to saucepan
20
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil)
21
Strain into bowl
22
Mix in crème fraîche and Calvados
23
Chill until cold
24
Transfer to ice cream maker; process according to manufacturer’s instructions
25
Transfer to covered container; freeze
26
(Can be made 3 days ahead)