I love DQ soft serve. Ah, such a guilty pleasure. The problem is all the weird preservatives and whatnot. That is not something to stop me though, and I'm always up to trying to whip up something that is as good (if not better).
The Perfect Scoop, by David Leibowitz, offered up a lovely ice milk, called "Fleur de Lait". I tried this in Paris (and a second scoop of dark chocolate, I can't help myself.) And who am I not to try this at home?
Fleur de Lait Ice Cream
2C whole milk
3/4C sugar
pinch of salt
3Tbsp cornstarch
1C heavy cream
Warm the milk, sugar and salt in a medium saucepan. Whisk together the cornstarch and cold cream until disolved, and stir it into the milk.
Heat the mixture, stirring frequently, until it just begins to boil and bubble up. Remove from the heat and stir for 2 minutes, then pour into a large bowl. Stir mixture. Once well chilled, freeze the mixture in you ice cream maker according to the manufacturer's instructions.
My only complaint with this recipe is that the next time I'd put in even less sugar and let the creaminess bloom inthe mouth.
Not one to leave well enough alone, we indulged ourselves with the bounty of berries and a little raspberry liquer from Okanagan Spirits. Yum. Yum. Yum.
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