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By
Matthew EvansAbstract
The scent of Tassie’s native pepperberry adds a lovely note to luscious ice-cream. You can make the basic custard, called an ‘anglaise’ in French, in a double boiler, which helps ensure you don’t overcook it.
If you’re using a thermometer, the custard will curdle at about 82 ˚C, or just above, so stir it constantly and check the thickness. Remember, the pan base will be hotter than the top where you’re measuring temperature, so use common sense over the thermometer and be ready to take it off the heat when it hits 80˚C.