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Sauternes Ice Cream
- Makes
4 cups
- Difficulty
Easy
By Tony Bilson
Published 1994
It is unlikely that we will find anyone using vintage d’Yquem to make this and so we take some liberties to improve the flavour and highlight the characteristics of Sauternes.
Ingredients
3 cups 750 mL 24 fl oz 1 t
Method
Pour the Sauternes into a large saucepan and reduce the liquid over a high heat to ⅘ cup (200 mL/6½ fl oz). Add the honey and stir in the vinegar. Pour the mixture into a container and chill it in the refrigerator.
When cold, mix the Sauternes mixture with the Crème Anglaise.
In a separate bowl, whip the cream until soft peaks form and then fold it into the mixture. Churn until
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