Glace Malibu

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 11 oz. (300 g.) sugar
  • 12 egg yolks
  • 2


In a heavy pan beat the sugar and egg yolks until white.

Infuse the vanilla pod in the milk and bring to just boiling. Pour carefully onto the egg mixture, whisking all the time. Return to heat and cook gently until the custard coats the back of a spoon, still whisking all the time. Do not boil. Strain and add the cream to halt the cooking process. Cool.

When cool add the Malibu