Plombières ice cream cake

Plombières ice cream cake

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

Plombières ice cream is flavoured with almonds and glacé (candied) fruits steeped in Kirsch, and it’s a great dinner party dessert. For a special effect, use a cake tin with an unusual shape.

Ingredients

Quantity Ingredient
50g see method for ingredients
1 1/2 tablespoons kirsch
500ml milk
1/2 vanilla pod, split lengthwise
55g ground almonds
4 egg yolks
145g caster sugar
250ml cream, whipped until firm
600g seasonal fruit, to serve
icing sugar, for dusting
1 quantity Raspberry and vanilla sauce, to serve

Method

  1. Place a 25 x 11 cm loaf tin or 20–25 cm cake tin in the freezer to chill.
  2. Combine the glacé fruits with the Kirsch and set aside.
  3. Heat the milk, vanilla pod and ground almonds in a large saucepan.
  4. Using electric beaters, beat the egg yolks and sugar in a heatproof bowl for about 5 minutes or until light and fluffy. Pour the hot milk onto the egg mixture, whisking quickly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, making a figure eight with a wooden spatula, until the mixture coats the back of the spatula. Strain the custard into a heatproof bowl and discard the ground almonds and vanilla pod. Whisk for a few seconds to help the custard to cool.
  5. Transfer the custard to an ice cream maker and churn until firm. Add the glacé fruits and churn a little more before adding the whipped cream. Churn again until well incorporated. Place in the chilled mould, cover with baking paper and freeze for at least 2 hours before serving.
  6. Unmould the ice cream onto a chilled dish. Serve the ice cream with fruit, dusted with a little icing sugar, and the sauce on the side.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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