Technical Stages :

• In a saucepan, bring the milk to boil. Add the crème fraîche.
• Separate yolks from whites. Add the caster sugar and
• whisk the mixture until white in colour.
• Add the boiling milk and crème as you stir.
• Cook very slowly on hob or on very low heat. The use of an induction hob is most welcome in this kind of gentle cooking.
• Keep stirring with a wooden spoon. The mixture should coat the wooden spoon. (see technical stages oncustard)
• When finished, sieve the mixture using a chinois or a fine sieve.
• Leave it to cool. Store in your fridge.
• This plain ice cream mixture will be the base for various ice cream preparations.