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Thursday, July 28, 2005
Glace à la vanille fondante with black cherries

Very creamy, very sweet, very melted, but oh-so-good
From "Vos desserts glacés par LENÔTRE avec magimix" (page 7)

Would you like to eat a very creamy, very sweet thing on a very hot summer day? Let me guess, the answer's NO, unless it's a delicious vanilla icecream.
As you can see on the pic, the icecream is melting. But it is on deliberate purpose. Since i was a child i had always loved melted icecream. It's was like a milk shake to me. I even used to wait an hour to then delight myself with a perfect melted icecream. Ah souvenirs, souvenirs...
Here i tried to recreate my childhood memories using a recipe from "Vos desserts glacés par LENÔTRE avec magimix".

So here is the translation of the recipe:
Vanilla icecream
makes 0.8L

1/2 L full fat milk
1 vanilla pod
210g caster sugar (fanny : i would use much less next time, lets say around 150-180g)
6 egg yolks
1/4 double cream (fanny : i used "crème fraiche liquide

(fanny : i'm not gonna translate everything but give you all the main steps)
Put the milk, half of the sugar and the vanilla pod sliced lengthways in a pan. Bring to the boil, stiring from time to time until the sugar is dissolved. Remove from the heat and let stand covered for 10 minutes.
In a bowl, whisk at medium speed the egg yolks and remaining sugar until white and frothy (fanny : the recipe calls for 1 minute, i would say 5).
Now make your custard by pouring the hot milk over the egg yolks and pouring back this mixture into the pan. Back over low-medium heat for 10 minutes or so, stiring all the time, until the custard "nappe" the wooden spoon (fanny : it means that the custard coats the spoon: if you have a thermometre you should know this : cook until the temperature reaches 83°C, then remove from the heat for 2 minutes, still stirring).
When your custard's done, mix in the cream (it stops the cooking process) and put the pan into a sink filled with cold water (fanny : i added ice in the sink). Leave to cool for a good 30 minutes.
Put the cold mixture into the prepared icecream maker and leave it to do its job for 30 minutes (fanny : i guess the length depends on the brand of the icecream maker; mine is a magimix "turbine a glace")

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3 sweets:
Anonymous Anonymous said something sweet:

hi fanny, another beautiful creation! i love making my own ice cream so much i almost never buy it anymore. i'm really envious of your ice cream maker, though - i wish i had one like that!

28 July, 2005 21:20 

Blogger *fanny* said something sweet:

Thank you so much melissa for your comments.
It's true that homemade icecream is way better than bought icecream, plus its so easy to make;

29 July, 2005 00:21 

Anonymous Anonymous said something sweet:

Tasty blog!
Chef Mark Heller CEC
Le Cordon Bleu-Atlanta

08 October, 2005 01:30 

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