Prep. and cooking time: Under 30 minutes
Freezing time: At least 2 hours
This is a less sweet ice 'cream' that I make to garnish my dessert soup, a kind of poached rhubarb compote, and which accentuates its nice fresh quality. You can also use it as is, served in sundae dishes with fruit.
Preparation 1 - Crème Anglaise
- Use a double boiler, or else a bowl which you can place over a saucepan containing water;
- place the eggs and the sugar in a bowl or the upper part of the double boiler; whisk until the mixture becomes pale in colour and drops from the whisk in a ribbon when the whisk is lifted up;
- slowly add in the milk; whisk constantly and remove from the heat as soon as the mixture shows the first signs of boiling;
Making the Ice 'Cream'
- Once the crème anglaise is done, add 250 ml yogurt;
- pour the mixture into an ice-cream maker and proceed as for ordinary ice cream;
- or pour into a container which has been chilled in the freezer; return it to the freezer; mix well after one hour.
Photo : MSCOMM (interpretation)
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