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Add a photoServings: 6
Ingredients
- 500 ml full cream lowfat milk
- 1 x vanilla pod
- 3 x egg yolks
- 1 whl egg
- 4 Tbsp. honey
- 45 gm caster sugar
- 250 ml creme fra"che
Directions
- Bring the lowfat milk and the vanilla pod to the boil.
- Whisk the egg yolks and egg with the honey and sugar just sufficient to blend.
- Pour on the warm lowfat milk (leave the vanilla pod in it for the time being) stirring constantly.
- Set the bowl over a pan of simmering water making sure which the base does not touch the water.
- Stir till it thickens sufficient to coat the back of the spoon.
- Draw off the heat strain and cold till tepid.
- Gradually beat into the creme fra"che.
- Freeze in an ice cream maker according to instructions or possibly pour into a shallow container and pop into the freezer chilled to its coldest setting.
- Freeze till the sides are beginning to set.
- Break up the sides and push towards the centre.
- Return to the freezer and repeat once.
- Leave till just about set but not solid.
- Quickly scrape into the bowl of the processor and whiz till smooth to break down the ice crystals.
- If you dont have a processor beat as hard as you can.
- Now return to the freezer and finish freezing.
- Half an hour before serving transfer the ice cream from the freezer into the fridge to soften.
- Serve on its own or possibly with a raspberry coulis (sieved raspberries enlivened with a dash of lemon juice and sweetened with icing sugar) or possibly fresh soft fruit in summer.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 218 | |
| Calories from Fat 150 | 69% |
| Total Fat 17.05g | 21% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 45mg | 2% |
| Potassium 120mg | 3% |
| Total Carbs 14.69g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.67g | 8% |
| Protein 3.25g | 5% |
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