Vanilla is the number-one-selling ice cream, not just because it is everyone’s favorite flavor but also because its versatile taste means it can be served with many different desserts. For a change, try crème fraîche ice cream. It goes with everything vanilla goes with, but its slightly tangy flavor gives an added dimension. If your hand gets cold filling the rolls with the ice cream, wear an oven mitt.
In a bowl, whisk together the egg yolks,
Combine the cream, milk, and remaining
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Cool over an ice bath until room temperature. Strain the custard into a clean bowl and whisk in the crème fraîche. Refrigerate for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Melt the butter in a small saucepan over medium-low heat. Add the dark and light corn syrups, the sugar, flour, liqueur, and cinnamon. Stir until combined. Place teaspoonfuls of the batter
The cookies can be made up to 2 days in advance. Store in an airtight container at room temperature. The snaps are best filled with the ice cream the same day they are eaten.
Fit a pastry bag with a
© 2006 Emily Luchetti. All rights reserved.