Recipe: Ice cream with Madagascan Vanilla

Bourbon vanilla produced on the islands of the Indain Ocean (Madagascar, Comoros, Mauritius, La Réunion) is very popular. It is widely used in patisserie, as an ice cream, and also in confectionery and in various forms (fresh pods, powder, liquid extract or sugar vanilla).

Ice cream with Madagascan Vanilla

Ice cream with Madagascan Vanilla

At Constance Belle Mare Plage, we offer a multitude of different flavours of ice cream. It is always vanilla which is the most popular.

Ingredients

The ice cream:

  • 2 vanilla pods
  • 750ml milk
  • 7 egg yolks
  • 150g sugar
  • 125g crème fraîche

1. Prepare the custard: slit the vanilla pod in two lengthways and scrape the seeds with a knife into a saucepan.

2. Pour the milk into the saucepan and bring it to the boil over a gentle heat. Turn off the heat and leave it to infuse for 15 minutes.

3. Whisk the egg yolks and sugar in a mixing bowl, until smooth and creamy.

4. Pour the hot milk slowly, stirring constantly, until the custard coats the spoon. Remove it from the heat and let it cool.

5. Remove the vanilla pod from the custard. Pour it into an ice cream maker and follow the manufacturer’s instructions.

The chocolate sauce:

  • 100g cooking chocolate
  • 100ml whipping cream

1. Break the chocolate into small pieces and cover them with boiling cream.

2. Stir until the chocolate melts, then store it in the fridge.

The garnish:

  • 50g chocolate chips
  • 50g crushed hazelnuts

Recipe: Mango and ginger ice cream

At Constance Lemuria we have several huge wild mango trees, heavily laden with ripe sun-drenched fruit.

Mangoes

Mangoes

This simple and delicious recipe was dreamt up by the pastry chef as he looked up at the trees.

Ingredients

The mango:

  • 1kg mangoes

The mango coulis:

  • 200g mango puree (made with the ripest)
  • 25ml Malibu

1. Peel the mangoes and cut them into large cubes. If you like you can mix them with seasonal fruits.
2. Pour the mango puree into a bowl and add the Malibu. Dilute it if necessary with fresh coconut water until you get the desired consistency.
3. Pass it through a sieve (mango coulis should be smooth) and store it to cool.

The ginger ice cream:

  • 125ml liquid cream
  • 250ml milk
  • 100g sugar
  • 75g honey
  • 50g ginger

1. Mix all the ingredients in a bowl
2. Sieve everything through a cheesecloth strainer and pour the contents into the ice cream maker.
3. Blend it until it reaches the desired consistency.
4. Make some little biscuits or cat’s tails as an accompaniment

Finishing and presentation

Place the mango cubes on the bottom of a plate, bowl or cup. Pour the mango coulis over them.

Finish it off with a dollop of ginger ice cream and some cat’s tails biscuits.