CRÈME GLACÉE À LA FRANÇAISE: Final Dessert on the Titanic

Another diary entry from my grandfather and his brother, my great uncle Billy: “My valet aboard the rescue ship RMS Carpathia discovered this menu folded in the breast pocket of my evening clothes, the same I was wearing in the lifeboat. I thought many times of the irony that for many, before hitting the ice and then drowning in it, the iced cream was their last memory, other than the two-and-a-half hours the ship took to sink. Watching it happen has erased all memory of what those dishes were like. All I remember is Billy taking two bottles of “Napoleon” Cognac into the lifeboat to help the blankets prevent us from freezing to death.”

À la française means it was a custard ice cream, not just frozen cream which was the original American ice cream. Think Hagen Dasz “Vanilla.”

You could churn this into proper ice cream, but it's delightful in its custard form with a wide variety of desserts. In this dessert system, I use it in every dish.

Yields ~1 Quart.