What if the best weekend recipe is the one you make without rushing, while the house smells of warm vanilla? This vanilla-prune ice cream mostly requires calm, a bit of planning, and a real night’s rest in the cold. The result is simple, round, with that family dessert feel that lingers in your mouth.
Ingredients :
- Heavy cream — It provides the fat needed for a soft, velvety texture. Choose liquid heavy cream, not light, otherwise the ice cream becomes harder and less pleasant in the mouth.
- Whole milk — It lightens the base without making it watery. If you want a richer ice cream, replace a small part of the milk with cream, but keep balance to avoid a too-heavy effect.
- Egg yolks — They thicken the base and help the ice cream stay creamy after freezing. Use fresh eggs and heat gently: if the cream boils, it curdles and smells like sweet omelet.
- Sugar — It’s not just for sweetness, it also limits crystal formation. Regular white sugar is fine, but a small amount of brown sugar can add a warmer note with the prunes.
