No-Churn Ice Cream with Candied Fruit (Glace Plombières)
A classic French iced dessert with candied fruits in a custard based no-churn ice cream. Great served at any time of year, either with a light apricot or mango sauce.
Equipment
- muffin or dariole moulds even easier if silicone
Ingredients
- 200 g (7oz/ 1½ cups) mix of candied fruits, roughly chopped
- 55 ml (2oz/¼ cup) Kirsch liqueur
- 1.5 l (48 fl oz/ 6 cups) whipping or heavy cream
- 250 ml (8 fl oz/ 1 cup) whole milk
- 10 egg yolks fresh, organic
- 200 g (7oz/1 cup) sugar
- ½ teaspoon almond extract
Instructions
- Soak the candied fruits in the Kirsch for about 2 hours. Place a bowl in the fridge in preparation for whipping the cream.
- In a large saucepan off the heat, weigh the sugar and whisk together with the egg yolks until pale and creamy. Over a moderate heat, gradually whisk in 1 litre of the cream and the milk. 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, dariole or muffin moulds. (Here, I used 12 briochette muffin moulds.) Freeze until firm.
- When ready to serve, turn out the ice creams directly on to dessert plates.
Notes
Moulds: to turn out from the moulds, soak or run briefly under hot water. With silicone moulds, just push them out - so easy!
To serve: Serve on its own but also delicious served with fresh mango sauce or a little apricot jam with lavender reheated.