Petit Vacherin et sa Glace aux Pistils de Safran

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 18 fl.oz. (½ litre) milk
  • 2 fl.oz. (50


Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.

Put the milk in a saucepan with the remaining sugar and bring to the boil. Pour the boiling milk onto the egg mixture, whisking continuously. Pour back into the saucepan and set over low heat and cook. Stir continuously with a spatula, until the mixture