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 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. I had some vanilla powder at home, and used this and not vanilla bean for the 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!
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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