Since trying this at La Brunoise a couple weeks ago, I decided to try it myself. And the result? As good as the resto, or maybe even better. Hard to tell, since I’m still traumatised by all those sweetbreads. So, my version.
- 4 egg yolks (what? you want to live forever?)
- 1 c. packed brown sugar
- 2 c. 35% cream
- 2 c. 15% cream
- 1.5 tsp vanilla
Whisk the egg yolks and brown sugar together, set aside. Bring the creams to a near boil, and whisk into the yolk/sugar mixture. Cook over low heat, until the liquid coats the back of a spoon. (Okay, here’s a trick for doing that. Dip the back of the spoon into the liquid, flip the spoon 90 degrees, and drag a finger across the liquid. If the remainder of the liquid on the spoon doesn’t drip into this track mark, you’re gold.) Take off the heat, strain and add the vanilla. Cool to room temperature, and refridgerate until cold.
Prepare as you would with any ice cream maker, and freeze for a couple more hours. I now have about 2 litres of the stuff at home, calling my name, testing my resistance. But I will not submit. No, I will not.
Cool tip: You’ll never see this is recipes, but there’s a way to make your ice cream smoother, silkier, and taste like liquid sex: add a pinch of salt to the mixture. You can thank me later.