|
 |
|
 |
|
|
|
INGREDIENTS |
|
- 125g powdered sugar
- 1/2litre milk
- 5 egg yolks
- 125g fresh cream
- 1gousse vanilla
- 2.5 stabilizer (optional)
- 25g sugar (optional)
- 2.5 cl of coffee extract
- Cream caramel for decoration |
|
| PREPARATION |
|
| TIME OF PREPARATION : 20 mn |
- Bring to a boil milk with fresh cream and vanilla bean split in half, possibly melt glucose.
- Working sugar and egg yolks and stabilizer until they become white and sparkling.
- Pour the milk-cream mixture on this hot mixture, without ceasing to beat.
- Cook 5 minutes over low heat, without ceasing to stir until mixture thickens, add the coffee extract and continue to stir.
- Skip the cream Chinese stamen.
- Cool, stirring occasionally to another.
- Pour the cream into an ice cream maker.
- Pour the cream into an airtight container and place in freezer for 6 hours at least.
- Serve decorated with ice cream caramel
Posted by femmezoom
|
|
|
| |
|
|
|
