Recipe
for :
 This
recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
If
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
page <click
here>
To
find out more about the cooking holidays in France at
Jim's cooking school in the Dordogne you will need to
visit his web site <click
here>
Jim
said about this recipe:
The
"toffee" in this luscious ice cream is made
by very gently simmering an un-opened tin of condensed
milk for three hours. Left to go cold it is then opened
and the thick gooey contents are spooned out and added
to a basic ice cream custard. Superb with any apple
dish such as Tarte Tatin, or banana desserts.
Ingredients
1
tin condensed milk, prepared as above
approx 100 g (4 oz) caster sugar
6 egg yolk
500 ml (18 fl oz) double cream
Method
- Pour
the cream into a saucepan. Bring to boiling point,
then lower the heat and simmer gently for five minutes.
Turn the heat off, put a lid on and allow to infuse
for one hour.
- Beat
the sugar and eggs together in a large heat-proof
bowl until pale and creamy. Add the toffee and whisk
well in. Bring the cream to boiling point, then pour
over the egg mixture, whisking all the time until
thickened - this indicates that the eggs have begun
to cook slightly. Allow to cool completely, then cover
with clingfilm and place in the fridge for at least
four hours.
- Now,
if you have an ice cream machine tip the mixture in
with the machine running and churn for about thirty
minutes, or until thick. If you aren't going to eat
the ice cream straight away, spoon it into a sealable
plastic container, put the lid firmly on and store
in the freezer. Half an hour before you want to eat
the ice cream take it out of the freezer, allowing
it to rest and soften - this is absolutely essential
as ice-cream loses its flavour if served too cold
and hard.
- If
you haven't got an ice cream machine, just pour the
custard into a plastic tub and freeze for one hour,
then mash it up with a fork every half hour, returning
the ice cream to the freezer each time until the desired
result is achieved.
Serves
8
Chef
Jim Fisher
CookInFrance
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