INGREDIENTS
- 30 ml whole milk
- 30 ml of cream
- 4 egg yolks
- 50 g of powdered sugar
- 15 calissons
- few drops of almond extract
- 30 g almonds
HOW TO MAKE
- Boil the milk and cream in a saucepan, then remove from heat.
- Beat the egg yolks with the sugar, pour the mixture milk / cream and return to a low heat, stirring with a wooden spoon until the custard thickens, without boiling. (For my part, I prepared thermomix to save time by adding all ingredients in bowl except calissons, almond extract and ground almonds, then set 8 min at 80 ° 4 speed ).
- Add the chopped calissons, almond extract and almonds.
- Mix and allow to cool before churn in an ice cream maker for 45 minutes (for me, turbine ice for 40 min).
- I served my ice madeleines with orange blossom (delicious) I will present next week.
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