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1 1/2 cups heavy cream 
1 1/2 cups half-and-half 
6 egg yolks 
2/3 cup sugar 
Pinch salt 
2 tablespoons Calvados 

Combine the cream and half-and-half in a heavy saucepan and bring just to a simmer over moderate heat. Combine egg yolks, sugar and salt in a bowl, whisk until pale and creamy. Gradually whisk in the hot cream mixture, then return the contents of the bowl to the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the mixture visibly thickens and coats the spoon, or until it reaches 178 degrees on thermometer (do not boil), remove from heat and continue stirring for a minute or two to keep the custard from cooking further. 

Let the custard cool for about 30 minutes, then stir in the Calvados, refrigerate until well chilled, then freeze in an ice cream maker according to manufacturer's directions. Makes 1 quart.