Glace Muscovite

Preparation info

  • Difficulty

    Easy

  • Serves

    8-10

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Manley's,
Storrington

Chef/proprietor Karl Löderer

Ingredients

  • 1¾ pints (1 litre milk)
  • 10 egg yolks
  • 10 oz. (275 g.) sugar
  • ½ pint (275 ml.) double cream
  • 2 large measures Kummel

Method

Bring the milk to the boil.

Cream the egg yolks and sugar in a bowl. Gently add the just boiled milk, stirring constantly, and re-heat gently until the mixture coats the back of a spoon. Do not boil.

Place in the refrigerator and then transfer to ice cream machine. Add the Kummel and double cream.