This ice cream is served with a hazelnut torte at Die Quadriga in the Hotel Brandenburger Hof.
Recipe information
Yield
Makes 6 servings
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)
Preparation
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.)
