Wiredaholms Calvados Icecream

Heat a pot of water. Beat the egg yolks, sugar and honey and white and really fluffy. Then add the apple juice, apple cider, calvados and pommeau. Preheat the mass of the water bath to ca. 80 to 85 degrees. Bring cream and milk and allow to cool a little. Pour in the hope both parts, and cool down as quickly as possible. Let batter stand in the refrigerator for a day. Next day running mass in an ice cream machine.
3 dl Apple Juice
3.5 dl French dry Cider
5 cl pommeau
5cl young Calvados
300 g of egg yolk
525 g caster sugar
30g honey
3.75 dl milk
3.75 ml cream

The recipe is from:
Wiredaholm Golf & Konferens
578 92 Aneby
[email protected]

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