Calvados Ice Cream


  • 1 vanilla bean
  • 3 cups half and half
  • 6 large egg yolks
  • 1 tablespoon light corn syrup
  • 3 tablespoons Calvados (apple brandy)
  • ½ cup crème fraîche or sour cream
  • ¾ cup sugar

Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend. Gradually whisk in hot half and half mixture. Return to saucepan. Stir over medium-low heat until custard thickens and ...

View full recipe at Epicurious


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