Thursday, May 24, 2007


Ice-cream is my favourite dessert. Invariably, come summer, I make assorted friends trek about the city to whatever ice-cream place is my current favourite. But my new favourite place is my own tiny kitchen. I followed this David Libowitz recipe from Orangette's blog. But I left out the mint - and the mint infusing step - and mixed in about a tbsp of this fabulous vanilla extract that Paul's mom lent me as the custard cools. This vanilla is anything but plain.

For reference here is the mix I used for the creme anglaise base.

5 egg yolks
1 1/3 cups 2% milk
1 2/3 cups whipping cream
2/3 cup sugar
pinch of salt

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