ICE CALISSONS

SERVE 4

INGREDIENTS

• 5 egg yolks
• 500 ml of whole milk
• 350 ml liquid cream
• 200 gm of sugar
• 10 calissons Nature

 
DIRECTION

• Pour the milk into a saucepan and bring to a boil.
• Beat the egg yolks with the sugar until frothy and add the milk mixture gradually. Put everything in the pot.
• Coarsely chop 7 of 10 calissons.
• Add them to the mixture and let them dissolve.
• Repeat heat, stirring constantly until the mixture coats the back of a wooden spoon. Stop while cooking.
• Stir in cream. Let cool completely.
• Then do take the ice cream maker (about half an hour).
• Chop the remaining three calissons and integrate the pieces into the ice cream maker.
• When ice is made, either eat it immediately or reserve in the freezer.