I like my sweets to have a little tang to them. This particular ice cream is so rich from the egg yolks with just a little sour kick in each bite. It is absolutely delicious with stone fruits like pluots or apricots or summer berries, and killer when drizzled with a nice balsamic reduction and honey.
A cartouche, in cooking, is a parchment paper lid. The idea is to let a little steam out and keep a little steam in, and these babies do this better than any metal or glass lid.