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Serves: 6-8 Preparation time: 30-40 minutes plus chilling and freezingCooking time: 10 minutesTools: balloon whisk / ice cream maker
CHOCOLATE CREOLE: Omit vanilla and add 225g (8oz) melted plain chocolate to the cooked custard.
FUDGE CREOLE: Reduce sugar to 50g (2oz). Melt 450g (1lb) fudge with 45ml (3 tbsp) milk over a low heat and add to the cooked custard.
600ml (1 pint) milk1 vanilla pod, split or 5ml (1 tsp)Vanilla essence4 egg yolks150g (5oz) caster sugar200g (7oz) crème fraîche
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