With summer, ice cream is welcome (although ice cream is also enjoyed during the colder months). To help a farmer save his herd of buffalo cows, whose milk produces mozzarella in summer, the industrialist Alain Léon has created a brand of ice cream produced with this milk, but in winter.
The brand is called “La Cornue”, and the breeding is in Aveyron. The winter milk of these cows with their woolly coats and rounded horns was often thrown away, which threatened the economic balance of the herd. The brand undertakes to buy winter milk, and to pay for it at the price set by the breeders.
“Buffalo milk is very fine, very delicate.”
Alain Léon, founder of La Cornue ice creamat franceinfo
Buffalo milk also has many benefits. It has half the cholesterol, twice as much magnesium, calcium or iron. It allows you to make ice cream without adding fat.
On tasting, the ice cream offers a quality texture. Thierry Marx, for the occasion, gives you an ice cream recipe.
Ingredients for six:
10 egg yolks, 150 g sugar, 1 tablespoon honey, 2 vanilla pods, 1 l buffalo milk (or whole milk).
Preparation :
The day before, place a container in the freezer.
The next day, put the whole milk to boil with the 2 vanilla pods (be careful to stop it before it overflows).
In a bowl, blanch the egg yolks with the sugar and honey, using a whisk.
Pour some of the milk over the preparation, incorporating it little by little, to prevent the egg yolks from coagulating. Put everything back in the saucepan with the rest of the milk, and poach like a custard at 82°C (mix regularly with a spatula, under no circumstances should the cream boil). Let cool and place in the refrigerator.
When the preparation is sufficiently cool, pour it into the cold container left in the freezer from the day before. Put back in the freezer. Every two hours, use a spatula to turn the ice cream.
Before serving, you can stir one last time using a small electric mixer.