RECIPES
VANILLA ICE CREAM
Ingredients: ½ liter of whole milk – 50ml of single cream – 5 egg
yolks – 125g of sugar – 2 vanilla pods.
Split the vanilla pods and recover the seeds.
In a pan, mix the milk and the cream and add the vanilla seeds
and the split pods.
Bring to a boil and then remove from the heat for
15
minutes.
In a mixing bowl, beat the egg yolks with the sugar.
Take the vanilla pods out of the pan. Progressively add the milk
and cream mixture to the egg and sugar mixture while beating.
Pour it into the pan and cook the mixture over a low heat,
stirring constantly, until the foam has disappeared and the mixture
covers the spoon.
Then put the custard through the strainer and put it in a cold mixing
bowl to stop the cooking.
Leave it to cool for at least
30
minutes in the refrigerator before
turning the mixture in the ice-cream maker.
CHOCOLATE ICE CREAM
Ingredients: ½ liter of whole milk – 50ml of single cream – 4 egg
yolks – 110g of sugar – 140g of dark chocolate.
In a pan, melt the chocolate with
10
centiliters of water.
In another pan, mix the milk and the cream and bring to a boil.
Remove the milk and cream mixture from the heat and filter it.
In a mixing bowl, beat the egg yolks with the sugar.
Progressively add the milk and cream mixture to the egg and sugar
mixture while beating.
Then add the melted chocolate.
Pour it into the pan and cook the mixture over a low heat,
stirring constantly, until the foam has disappeared and the mixture
covers the spoon.
Pour into a cold mixing bowl to stop the cooking.
Leave it to cool for at least
30
minutes in the refrigerator before
turning the mixture in the ice-cream maker.
PISTACHIO ICE CREAM
Ingredients: ½ liter of whole milk – 50ml of single cream – 4 egg
yolks – 90g of pistachio paste.
In a pan, mix the milk and the cream and bring to a boil.
Remove the milk and cream mixture from the heat and filter it.
In a mixing bowl, beat the egg yolks with the sugar.
Progressively add the milk and cream mixture to the egg and sugar
mixture while beating.
Pour it into the pan and cook the mixture over a low heat,
stirring constantly, until the foam has disappeared and the mixture
covers the spoon.
Then put the custard through the strainer and put it in a cold mixing
bowl to stop the cooking.
Add the pistachio paste.
Leave it to cool for at least
30
minutes in the refrigerator before
turning the mixture in the ice-cream maker.
N.B.: You can find pistachio paste in delicatessens or Middle Eastern
grocery stores.
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