Chantal Coady

White Chocolate Ice Cream with Poppy Seeds

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Chocolate: The Food of the Gods
Chocolate

By Chantal Coady

Published 1993

  • About

This recipe is from Sue Clapperton, Chef Patissier at the Royal Oak Hotel, Sevenoaks, England. Try it with Glace Caraibe for an interesting combination.

Ingredients

  • 1 vanilla bean (pod)
  • 1¼ cups (10 fl oz/300 ml)

Method

To make the custard base, place the vanilla bean (pod) in the milk, or milk and cream, and bring to a boil. Leave to infuse for 20 minutes.

Beat the whole egg, the extra yolk and the sugar together, then slowly beat in the warm vanilla-flavoured milk, beating constantly with a balloon whisk. Return the mixture to the rinsed-out pan, or a bain-marie, and heat, stirring constantly, until