Algerian family in Oran preserves tradition of 'créponné' ice cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine milk and sugar in a bowl and whisk until sugar dissolves.

Add vanilla extract and salt, mixing well.

In a separate bowl, whisk egg yolks until pale and creamy.

Gradually pour the milk mixture into the egg yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and heat gently over low heat until thickened, about 5-7 minutes.

Remove from heat and let cool to room temperature.

Stir in heavy cream until fully incorporated.

If desired, add chocolate chips or nuts at this stage.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Once churned, transfer to a lidded container and freeze for at least 4 hours until firm.

Scoop and serve with fruit puree or whipped cream as a topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens