casper
BBC Good Food Member since 25 May 2008
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17 November 2008
"I omitted the cream, so the custard can be made in advance and sit in the fridge improving for several days. When I feel like an icecream it can now be made in short order, just whip up the cream and churn with the custard. Another tip is to torch some sugar on a disposable foil plate: 4tbsp of broken brulee sugar stirred in at the end makes a cracker Creme Brulee ice cream "
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