普羅旺斯的天空下 Living in Provence

雖說我愛又濃又香的冰淇淋, 在平日裡, 我還是儘可能只碰雪酪, 只將又濃又香(高熱量)的冰淇淋留在特別的時後來享受!

早在前一陣子我便開始研獨各大廚的經典香草冰淇淋食譜, 有Paul Bocuse超豪華版-12顆蛋黃和多量鮮奶油外加法式酸奶 crème fraîche, Anne-Sophie Pic 的輕量版, Neil Perry的經典版和Philip Johnson的奢侈版; 差別只在於蛋黃和鮮奶油的用量。最後選擇我最熟悉的Neil Perry版, 下一次想來試試Anne-Sophie Pic 的輕量版。
(註: 若想做出又濃又香的冰淇淋請使用全脂鮮奶油與全脂鮮奶)

為了尊重作者的原著權, 只分享我自己製作此冰淇淋的照片。

心得:  因使用了有機的全脂鮮奶油與全脂鮮奶, 外加2支飽滿的香草夾, 做出來的冰淇淋香濃滑順...很容易一匙接一匙的停不下來, 所以限舀2球!

English Version:

Homemade vanilla ice cream

As much as I love a creamy and rich ice cream, I still try to stick on those sorbets most of the days and save the true indulgence for the special days.

I have been reading various classic vanilla ice cream recipes, from Paul Bocuse, Anne-Sophie Pic, Neil Perry to Philip Johnson.  What's varied in their recipes are the amount of egg yolks and cream used.  I decided to go with Neil Perry's vanilla ice cream recipe this time, and keen to try Anne-Sophie Pic's next.

As usual, I am only sharing some photos from the making of this ice cream since this is not my own recipe.

It is undoubtably a very creamy and rich vanilla ice cream.  I had to limit myself to two scoops otherwise I can easily finish 1 litre in no time!