| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Alive &, Cooking | 4 | servings | |
INGREDIENTS
| 1 | Vanilla pod | |
| 600 | ml | Whipping cream |
| 4 | Egg yolks | |
| 100 | g | Caster sugar |
| 175 | ml | Double cream |
| 4 | tb | Brown breadcrumbs |
| 50 | ml | Brandy |
INSTRUCTIONS
You don't need an ice cream machine for this recipe. Infuse the vanilla pod with the whipping cream over a gentle heat for 15 minutes. Beat the egg yolks and sugar together and pour on the warm cream. Stir well, then return the mixture to the pan to thicken. Leave to cool. Whip the double cream and fold into the custard base. Brown the breadcrumbs in a moderate oven. Leave to cool then stir into the ice cream. Add the brandy and freeze for a minimum of 4 hours. A butterscotch or caramel sauce would go very well with this dish. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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