French Custard Ice Cream with Wine-Steeped Plums

  • DifficultyEasy
2 cups whipping cream
1/2 cup 2% milk
1 vanilla bean
4 egg yolks
1/3 sugar
Dash salt
Dash ground cinnamon

For ice cream, heat 1 cup cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour). Keep just below a simmer.

In a bowl over a pot of gently simmering water, whisk vigorously egg yolks, sugar, salt and cinnamon until thick and a pale buttery colour, about 3 minutes.

Remove from heat. Slowly ladle heated cream mixture into eggs, whisk constantly until all cream has been added (discard vanilla beans).

Return mixture to medium heat and stir with a wooden spoon until it coats the spoon, about 3 minutes. Strain and chill mixture completely.

Whip remaining 1 cup cream to soft peaks and fold into chilled custard. Freeze in an ice cream maker following manufacturer’s instructions, then scrape into a container and freeze until firm, about 2 hours.

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