NESSELRODE ICE CREAM
Provided by Craig Claiborne And Pierre Franey
Categories ice creams and sorbets, dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the milk and cream in a saucepan and bring barely to the simmer.
- Place the yolks and sugar in a heavy casserole. Beat with a wire whisk until pale yellow.
- Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Bring the mixture almost, but not quite, to the boil. The correct temperature on a thermometer is 180 degrees. This cooking will rid the custard of the raw taste of the yolks.
- Pour the mixture into a cold bowl. This will prevent the mixture from cooking further.
- Let cool. Add the Nesselrode mix and stir to blend.
- Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.
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