Ice cream (2)
Instructions
In a saucepan put the egg yolks with the sugar until they are frothy.
then pour in the milk you boiled; Add half glass of brandy, beating well with whisk.
Put on the heat and cook the custard in a water bath (water should simmer) to make it firm.
Meanwhile mix the almonds with the icing sugar and butter, add the mixture to the cream, split it into individual bowls and place in refrigerator for three hours.
Serve decorated with clumps of whipped cream and cherries.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 130 g of granulated sugar
- 50 cl of milk
- 125 g of peeled almonds
- 100 g of icing sugar
- 50 g of butter
- 1/2 shot of brandy
- For garnishing:
- 50 g of whipped
- 4 candied cherries