Calisson ice cream with vanilla-flavoured melon sauce
Ingredients:
  • 1 l full-cream milk
  • 1 vanilla pod
  • 12 egg yolks
  • 150 g powdered sugar
  • 24 calissons
  • 200g Comtes de Provence vanilla-flavoured Melon jam
Preparation:

Heat the milk in a pan adding the vanilla pod split in two. Whisk the sugar and the egg yolks until they are white. Delicately add to the hot milk. Pour the cream back into the pan, removing the vanilla pod and cook, stirring all the time until it thickens.
Pour into a bowl and place the bowl in a bigger bowl containing cold water and ice cubes, to stop the cooking process. When the cream is cold, add the chopped calissons. Pour into an ice-cream maker, following the instructions for use. Heat the vanilla-flavoured melon jam in a bain marie or in the micro-wave and serve as a warm sauce on this delicious calisson ice-cream!
 
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