Ice cream in Génépi
• 3 egg yolks
• 100 gr of crystal sugar
• 250 ml whole milk
• 200 ml whole cream
• 3 cases of genepi
Whisk 3 egg yolks with 100 gr of crystal sugar to foaming and continue to mix, gradually adding 250 ml of whole milk.
Gently stir in 200 ml of the whipped cream.
Gradually add 3 tablespoons of genepi (sample the ice from time to time to adjust the quantity to taste).
Sorbetière. Attention, the addition of alcohol may require a little more time in a sorbetière.
The ice can be stored for 1 to 2 weeks in the freezer.
© photo : Audrey / audreykitchen.canalblog.com