Recipe For Champagne Ice Cream

I wanted to make a special ice cream to serve with a plum tart tatin I was making for a dinner party. Tart tatin is my go to dessert and ice cream is one of the easiest treats for me to make. This champagne ice cream seemed like the perfect one. I was given a bottle of champagne from Leopard’s Leap and decided to use this for my champagne ice cream. I was telling a friend of mine who is from France about the ice cream and she suggested I use vanilla as the spice for the ice cream. I had some vanilla powder at home, and used this and not vanilla bean for the champagne ice cream. I am sure a vanilla beans would work just as well, and even some cardamom might add an interesting dimension to this champagne ice cream. I will let you experiment!

Plum Tart Tatin With Champagne Ice Cream

Plum Tart Tatin With Champagne Ice Cream

Champagne Ice Cream
  • 250mls champagne
  • 400mls milk
  • 100mls cream
  • 5mls vanilla powder
  • 5 egg yolks
  • 80g sugar - I used fructose
  1. Place the champagne into a small saucepan and bring to the boil
  2. Set aside to cool
  3. Place the milk, Cream and vanilla into a saucepan
  4. Bring to blood temperature over a medium heat
  5. Whisk the egg yolks and the sugar together until you reach a ribbon stage
  6. Pour half of the milk onto the egg yolks and whisk until mixed
  7. Return the mixture to your saucepan
  8. Stir with a wooden spoon until a custard forms and remove from the heat
  9. Sieve the custard into a pouring jug
  10. Mix in the champagne
  11. Cool overnight and then churn in an ice cream churner as per the manufacturer’s instructions

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44 thoughts on “Recipe For Champagne Ice Cream”

  1. This sounds terrific! I love making ice cream, and other frozen desserts. While I have made champagne sorbet, I have never used it in ice cream. I bet it was fab. Brava!

  2. When I saw the title or your post I was “are you serious?” This ice cream just sounds delicious and yes perfect paired with the plum art…awesome dessert!
    Hope you are having a colorful week Tandy 😀

  3. Rachel (Rachel's Kitchen NZ)

    Oh, yes beautiful – Tandy – just my sort of dessert – will put away for the next time I need a special dessert.

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