This recipe is from Sue Clapperton, Chef Patissier at the Royal Oak Hotel, Sevenoaks, England. Try it with Glace Caraibe for an interesting combination.
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 the custard thickens and coats the back of a spoon. Be careful not to let the mixture overheat or you will have scrambled egg.
Gradually pour the hot custard over the chopped white chocolate, stirring constantly, until the chocolate melts. Stir in the poppy seeds. Churn in an ice-cream maker for 20-25 minutes, or according to the manufacturer’s directions. Check for consistency and serve at once or place in the freezer.
© 1993 Chantal Coady. All rights reserved.