Glace Benedictine Recipe

Summary

Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings2
CourseMethod
VegetarianMain Ingredient

Ingredients

 Egg yolks3
 Castor sugar75 Gram
 Vanilla essence3 Drop
 Milk300 Milliliter
 Double cream150 Milliliter
 Benedictine2 1⁄2 Tablespoon

Nutrition Facts

Serving size

Calories 701 Calories from Fat 463

% Daily Value*

Total Fat 51 g79.2%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 301.7 mg

Sodium 192.1 mg8%

Total Carbohydrates 49 g16.4%

Dietary Fiber 0 g

Sugars 46.1 g

Protein 11 g21.5%

Vitamin A 9.5% Vitamin C

Calcium 21.1% Iron 3.7%

*Based on a 2000 Calorie diet

Directions

A lovely rich French custard cream ice, beautiful with Benedictine, but experiment with other liqueurs as available.
Put egg yolks, sugar and vanilla into the top half of a double boiler and beat with a wooden spoon until pale and creamy.
Heat milk almost to boiling point then stir, by degrees, into the yolk mixture.
Cook over near boiling water, stirring constantly, until custard thickens enough to coat the back of the spoon.
Cool, stirring now and then.
When cold stir in the Benedictine and the lightly whipped cream.
Pour into chilled ice tray and freeze until firm.
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