Calvados Ice Cream

By BobLongo

Ingredients

• 3 cups half and half
• 1 vanilla bean, split lengthwise
• 3/4 cup sugar
• 6 large egg yolks
• 1 tablespoon light corn syrup
• 1/2 cup crème fraîche or sour cream
• 3 tablespoons Calvados (apple brandy)

Details

Preparation time 20mins
Cooking time 240mins

Preparation

Step 1

YIELD: Makes 6 servings Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring
to simmer. Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend. Gradually whisk
in hot half and half mixture. Return to saucepan. Stir over medium-low heat until custard thickens
and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain
into bowl. Mix in crème fraîche and Calvados. Chill until cold. Transfer to ice cream maker; process
according to manufacturer’s instructions. Transfer to covered container; freeze. (Can be made 3 days
ahead.)