Ice Creams

Most Savoie tourist centers boast a proliferation of ice cream parlors; most of them have discovered the ice cream cone made of a delicious wafer of the bricelet type. Otherwise, they still serve a whole array of coupes inspired by all the possible combinations of fruit and ices. The following recipes are my favorites made with Savoie ingredients, and have been the pleasure of many guests in Annecy and in my restaurants. The technique used to cook the ice cream custard in all the following recipes is that of the Basic Crème Anglaise; only the proportions will vary.