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Mavrodaphne ice cream
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400ml whole milk
5 British Blacktail Large Free Range Eggs, yolks
150g caster sugar
100ml Kourtaki Cameo Mavrodaphne Of Patras
NV Dessert Wine
50ml crème de cassis
300ml double cream
Juice of ½ lemon
1. Heat the milk in a pan until just under boiling point, then take off the heat. Using electric beaters, whisk the egg yolks with the sugar until pale, soft and very much increased in volume. Slowly pour the warmed milk onto this, beating as you do so.
2. Put the egg yolk mixture into a heavy-bottomed pan and gently heat, stirring all the time for about 12-15 minutes, until the mixture has thickened considerably (you should be able to draw your finger through the custard as it coats the back of a wooden spoon and be able to leave a channel). Be very careful not to overheat the mixture or it will scramble. As soon as the custard is thick enough pour it into a bowl set in a sink of cold water (if you can, add ice
into the water – you want to cool down the custard to stop it cooking any more). Stir from time to time as the custard cools.
3. Add the Mavrodaphne wine and the cassis. Beat the cream until it holds its shape. Gradually add the cooled custard to the whipped cream, then the lemon juice.
4. Churn in an ice-cream machine according to the manufacturer’s instructions. If you don’t have a machine, pour the mixture into a metal container (metal helps it freeze more quickly) that will fit in your freezer. Cover and freeze for about 90 minutes, then churn the mixture up, either by putting it in a food processor or with a fork, mashing it to break down the crystals. Repeat this a couple of times or so until the ice cream is frozen and smooth. Keep in the freezer. You don’t need to soften this ice cream before serving it, it doesn’t get very firm. Serve with little biscuits on the side. It’s quite a delicate ice cream and doesn’t need anything more.
Typical values per serving:
This recipe was first published in December 2018.