Crowley’s Crème Glacée

A bowl of frozen custard topped with cinnamon.

While dining in Paris, Aleister Crowley often topped off a meal with Glace. Here’s a recipe for a delicious iced custard that might be similar to the flavor enjoyed by the prophet.

A bowl of frozen custard sprinkled with cinnamon.2 cups whole milk
1 cup heavy whipping cream
1/3 cup honey
2 tsp vanilla extract
4 egg yolks
2 oz superfine sugar
1/2 cup powdered sugar (optional)
1 tsp cinnamon powder

Bring the milk, cinnamon, and honey to boil in a saucepan. Immediately remove from heat.

Whisk together egg yolks and sugar until the mixture is a pale yellow. Add about 1/2 of milk mixture to the eggs and whisk together. Continue whisking and add the rest of the milk mixture. Pour the liquid back into the saucepan.

Place saucepan inside a larger saucepan to create a double boiler. Heat custard at low temperature, stirring, until liquid thickens enough to coat the back of the spoon. Remove from heat and immediately add cream.

Pour mixture into a bowl and add the vanilla extract. Strain custard through a sieve (a large tea strainer would work) into a pitcher. Allow to cool.

While the custard is cooling, taste a spoonful. If it is not sweet enough for your tastes, add the powdered sugar. Keep in mind that the custard won’t taste as sweet when it freezes.

After the mixture reaches room temperature, move it to the refrigerator overnight, or for at least 3 hours.

Once mixture has been well chilled, pour it into ice cream maker as directed by manufacturer. You’ll only want to fill the ice cream maker about two thirds, because the custard will expand as it freezes. Once the ice cream maker is done cycling, pour the custard into an airtight container and put it in the freezer.

After the custard has been in the freezer at least two hours, sprinkle with cinnamon, serve and enjoy!


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