Ice-cream sundae

Ice-cream sundae

By
From
A la Mere de Famille
Makes
10 cups
Prep
60 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
2 vanilla beans, split lengthways
520g milk
25g skim milk powder
195g pouring cream
180g sugar
4 egg yolks
Sundae toppings

Equipment

Quantity Ingredient
sugar thermometer
ice-cream machine
piping bag fitted with a fluted nozzle
fine sieve
blender

Method

  1. Making the ice-cream

    Put the milk in a saucepan, scrape in the vanilla seeds and add the beans to the pan. Bring to just under the boil, then remove from the heat and leave to infuse for 1 hour. Add the skim milk powder, cream, sugar and egg yolks. Cook the mixture over medium heat until it reaches 83°C on a sugar thermometer. Strain the mixture and discard the vanilla beans, then transfer to a blender and blend for 1 minute. Refrigerate until chilled.
  2. Assembling the sundaes

    Churn the ice-cream in an ice-cream machine according to the manufacturer’s instructions. Place ten glass bowls in the freezer for 20 minutes to chill. Fill a piping bag fitted with a fluted nozzle with ice-cream and pipe into the chilled bowls. Return to the freezer immediately to set overnight. To serve, add the topping of your choice to the ice-cream in the bowls.

Equipment:

  • If you don’t have an ice-cream machine, buy a good ice-cream and complete it with any of your favourite toppings.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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