Рецепт Recipe For Champagne Ice Cream
I wanted to make a special ice cream to serve with a plum tart tatin I was making for a dinner party. Tart tatin is my go to dessert and ice cream is one of the easiest treats for me to make. This champagne ice cream seemed like the perfect one. I was given a bottle of champagne from Leopard’s Leap and decided to use this for my champagne ice cream. I was telling a friend of mine who is from France about the ice cream and she suggested I use vanilla as the spice for the ice cream. I had some vanilla powder at home, and used this and not vanilla bean for the champagne ice cream. I am sure a vanilla beans would work just as well, and even some cardamom might add an interesting dimension to this champagne ice cream. I will let you experiment!
- Plum Tart Tatin With Champagne Ice Cream
- Champagne Ice Cream
- Ingredients:
- 250mls champagne
- 400mls milk
- 100mls cream
- 5mls vanilla powder
- 5 egg yolks
- 80g sugar - I used fructose
Method:
Place the champagne into a small saucepan and bring to the boil
Set aside to cool
Place the milk, Cream and vanilla into a saucepan
Bring to blood temperature over a medium heat
Whisk the egg yolks and the sugar together until you reach a ribbon stage
Pour half of the milk onto the egg yolks and whisk until mixed
Return the mixture to your saucepan
Stir with a wooden spoon until a custard forms and remove from the heat
Sieve the custard into a pouring jug
Mix in the champagne
Cool overnight and then churn in an ice cream churner as per the manufacturer’s instructions
2.5
http://tandysinclair.com/champagne-ice-cream/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.