Prep: 20 minutes
Cook: 1 hour 10 minutes
Chilling time: 6 hours 30 minutes
Total: 1 hour 30 minutes
Save the egg whites for making brown-butter financier cakes
. They will keep in the fridge for up to a week, or in the freezer for several months.
Variation: Vanilla Bergamot Ice Cream
This version tastes like a grown-up creamsicle, with hints of earl grey-y muskiness.
Add the finely grated zest of 1 bergamot orange (2 teaspoons lightly packed zest) to steep with the vanilla for 20-30 minutes. After you've tempered in the egg yolks and cooked as directed, strain the mixture right into the cold cream. Proceed with the recipe from there.
Nutritional values are based on one of eight servings.