Cognac and glacé fruit ice-cream

Cognac and glacé fruit ice-cream

Glace plombières au Cognac

By
From
Taste le Tour
Serves
6

From the South-West region around Cognac

One of my favourite tools in the kitchen is my ice-cream maker which allows me to prepare this dessert that is to die for. Once the ice-cream is made, the dessert is frozen in a chilled mould (I like to use an attractive cake or jelly mould) and it looks spectacular when it is turned out. It can be made up to 3 days ahead of time.

Ingredients

Quantity Ingredient
1/2 cup cup mixed glacé fruit, diced
2 tablespoons cognac
500ml milk
1/4 vanilla bean, split open lengthwise
1/2 cup almond meal
4 egg yolks
150g caster sugar
250ml whipped cream
1kg mixed summer berries

Method

  1. Place the glacé fruits in a bowl with the Cognac and macerate for at least 20 minutes, or overnight if you wish.
  2. Gently heat the milk, vanilla bean and almond meal in a large saucepan.
  3. Place the egg yolks and caster sugar in the bowl of an electric mixer and beat for about 5 minutes until pale and creamy. Pour on the warm milk, whisking well. Return the mixture to the rinsed-out saucepan. Cook over a medium heat, stirring in a figure eight motion with a wooden spoon. Once the mixture thickens to coat the back of the spoon remove the pan from the heat. Strain through a fine sieve and discard the almond meal. Whisk the custard briefly and leave to cool.
  4. Tip the custard into an ice-cream machine and churn according to the manufacturer’s instructions. When the ice-cream is quite firm, add the macerated fruits and churn briefly. Add the whipped cream and churn again until well incorporated. Transfer the ice-cream to a pre-chilled 2-litre mould and place in the freezer for at least 2 hours before serving.
  5. When ready to serve, briefly dip the mould in warm water to loosen the ice-cream, then invert it onto a deep serving platter. Cut into slices and serve with seasonal berries of your choice.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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