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A classic French dessert of candied fruits in a custardy based no-churn ice cream, served with a light apricot coulis or sauce. Named after the signing of the Treaty of Plombières in 1858 between Napoleon III and Count Cavour.

individual ice cream with candied fruits on plate with lavender, apricot sauce and a macaron

Most Popular Ice Creams in Paris

I’d promised the children a taste of the best ice creams in Paris during the summer holidays.

The unusually dismal July temperatures, however, meant replacing ice cream with homemade vanilla macarons. But as soon as that ball o’ fire returned, it was destination Berthillon on Ile Saint-Louis.

Berthillon is a Parisian institution. So much so that, come August – finally in the wonderful heat of the City of Light – their doors were… closed; shut; fermé; on holidays; en vacances, like most of Paris. Luckily, their ice creams and sorbets were being served by their more commercial neighbours. One of the tempting ice creams on Berthillon’s list was Plombières ice cream, packed with candied fruits.

Berthillon Ile-Saint-Louis Paris best ice creams

Where to Find the Best Candied Fruits in France

As my lucky French parents-in-law live in the Luberon near Apt, the world capital of candied fruits, I’ve an excuse to use Mother-in-Law’s generous bulk supply from the local Candied Fruit factory: candied (crystallised) orange peel strips, lemon peel cubes, glacé cherries and – my favourite – their candied ginger.

So instead of hanging around Ile Saint-Louis for Berthillon to reopen, it was easier to make Plombières ice cream at home. Reaching for my favourite French coffee-table cookbook, France: the Beautiful Cookbook by Gilles Pudlowski with recipes from the Scotto sisters, that was it. Perfect.

  • Ten egg yolks? Fabulous: whites for macarons.
  • Serve with apricot jam? Ideal: I’d just made a batch of apricot and lavender jam.
  • En plus, the recipe didn’t even require an ice cream maker – it’s no churn!

So I ‘ad-Apt-ed’ it, making individual portions for dessert rather than one giant ice cream. This will make a light, fruity, stress-free dessert – and even a handy dessert recipe to have on your Christmas menu.

Plombieres French Glazed Fruit no churn ice cream

Plombières Ice Cream Recipe

In 1858 Napoleon III met Count Cavour (Prime Minister of Sardinia) at Plombières-les-Bains in the Vosges department in Lorraine in northeastern France. As they were secretly negotiating the Treaty of Plombières, the local chef came up this dessert and has been a local speciality ever since.

Serve with macarons – don’t forget you can freeze your homemade macarons too – just defrost before serving and voilà!

Glazed fruit no-churn ice cream, Plombieres Lorraine Speciality

individual ice cream with candied fruits on plate with lavender, apricot sauce and a macaron

No-Churn Candied Fruit Ice Cream (Glace Plombières)

Author: Jill Colonna
Prep Time20 mins
Cook Time25 mins
Freezing Time:2 hrs
Total Time45 mins
Course : Dessert
Cuisine : French
Keyword : ice cream, plombieres, candied fruit recipe, no-churn ice cream, kirsch,
Servings : 12 Servings

Description

A classic French dessert of candied fruits in a custardy based no-churn ice cream, served with a light apricot coulis or sauce.

Ingredients

  • 200 g (7oz) mix of candied fruits, roughly chopped
  • 55 ml (2oz) Kirsch liqueur
  • 1.5 l (48 fl oz) whipping cream
  • 250 ml (8 fl oz) whole milk
  • 10 egg yolks
  • 200 g (7oz) sugar
  • 1 tsp almond extract
  • 250 g (8oz) apricot jam see apricot jam recipe

Instructions

  • Soak the candied fruits in the Kirsch for a couple of hours. Place a bowl in the fridge in preparation for whipping the cream.
  • Whisk together the egg yolks with the sugar in a large saucepan until pale and creamy. Gradually whisk in 1 litre of the cream and the milk over a moderate heat. Whisk constantly until the custard coats the spoon.
  • Remove from the heat, add the almond extract and candied fruits with the Kirsch. Leave to cool, stirring from time to time.
  • When the custard is completely cooled, whip the remaining 500ml of cream in the chilled bowl until it forms soft peaks.
  • Fold into the custard then pour into silicone moulds. (Here, I used 12 briochette moulds.) Freeze until firm.
  • When ready to serve, gently heat the apricot jam in a small saucepan. I If you prefer it smooth, strain the bits. Turn out the ice creams directly on to dessert plates.

Notes

The beauty of silicone moulds is that you don't have to run it under warm water first. So easy!

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Comments (25)

The past weekend and this week has been really hot again, like summer! Reading your ice cream story and delicious ice cream shot only made me go to freezer and grab a bowl of ice cream. I’m eating while I type. 🙂 Not as fancy as yours, but I’m eating vanilla bean… Candied fruit in ice cream sounds so good! I’m missing macarons to pair with! 😉

Oh you lucky Californian girl, Nami! Here in Paris it’s not cold yet but the rain clouds are hovering. I can eat ice cream at any time of year, though. Vanilla bean ice cream if it’s not too sweet is simply the best.

I’ve heard about Berthillon ice creams – must try them next time I’m in Paris. I’m a huge fan of ice creams and especially this one that doesn’t require an ice cream maker. Your children are really lucky to have a mum that makes macarons AND get to go to St – Louis! Wish I could be in their place for a day (or two)…

Well next time you’re in Paris, let me know!

Mmmmm…perfect pairing, Jill! We checked out ALL the ice cream spots on Ile St-Louis…but we stuck with vanilla and chocolate. Such dull Americans 😉

Far from it, Liz. I didn’t tell you that my kids went for chocolate and passion fruit sorbet (à la Pierre Hermé pairing.) Nothing to beat vanilla and chocolate classics!