I wanted to make a special ice cream to serve with a plum tart tatin I was making for a dinner party. Tarte 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 MCC from Leopard’s Leap and decided to use this for my dessert. 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. As I had some vanilla powder at home, I used this and not vanilla bean for the ice cream. I am sure a vanilla bean would work just as well, and even some cardamom might add an interesting dimension to this champagne ice cream.
Why don’t you experiment and let me know what spice you chose?
Champagne Ice Cream
- 250 mls champagne
- 400 mls milk
- 100 mls cream
- 5 mls vanilla powder
- 5 egg yolks
- 80 g fructose
- Place the champagne into a small saucepan and bring to the boil
- Set aside to cool
- Place the milk, Cream and vanilla into a saucepan
- Bring to blood temperature over a medium heat
- Whisk the egg yolks and the sugar together until you reach a ribbon stage
- Pour half of the milk onto the egg yolks and whisk until mixed
- Return the mixture to your saucepan
- Stir with a wooden spoon until a custard forms and remove from the heat
- Sieve the custard into a pouring jug
- Mix in the champagne
- Cool overnight and then churn in an ice cream churner as per the manufacturer’s instructions
In South Africa we may not use the term Champagne when describing our version of this beverage. The term is protected and may only be used for bottles produced in that region of France. Here we use the term Methode Cap Classique or MCC.
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