Ingredients (serves about 4) :
- 25 cl whole cream
- 25 cl whole milk
- 80 g sugar
- 3 egg yolks
- 2 teaspoons Antésite Ultraconcentré Réglisse Gingembre
- 1 teaspoon honey (optional, to soften)
- 1 piece fresh ginger (approx. 2 cm)
Decoration :
- A roll of licorice
Instructions:
- In a bowl, whisk the egg yolks with the sugar until the mixture whitens.
- Gently warm the infused milk, then gradually pour over the egg yolks while whisking.
- Return the mixture to the pan and thicken over low heat, stirring constantly with a spatula. The cream is ready when it coats the spoon.
- Remove from the heat and add the Antesite Licorice Ginger and honey. Mix well.
- Allow to cool completely.
- Whip the chilled cream to a soft whipped cream, then gently fold into the cooled custard.
- Pour into a container and place in the freezer.
- Stir every 30 minutes for 3 hours to prevent the formation of crystals and obtain a smooth texture.
