- 500g milk
- 1500g cream
- 425g egg yolks
- 1400g after eight
After eight ice cream
Ingredients
Method
Boil milk and cream, pour over egg yolks and whisk fast to avoid scrambling
Return to the pan and cook out like a crème anglaise until it coats the back of a spoon
Add after eight and whisk to melt, then transfer to blender and blend for 30 seconds, then pour into pacojet containers and freeze for 24 hours, then churn twice.
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