Glace Plombières

What to get ready

• Fresh milk 1 l
• Fresh cream 600 ml
• Chicken eggs 12
• Sugar 320 g
• Almond flour 200 g
• Apricot 240 g
• Rum 80 ml
• Vanilla 4 g

Method

1. 1 Simmer the milk with almond powder for 15 minutes, then let it steep for 20 minutes. Filter through a cloth, pressing thoroughly to extract all the almond milk.
2. 2 Beat the egg yolks with sugar, then pour in the hot almond milk and heat to 82 degrees until it coats the spoon.
3. 3 Chill the mixture completely before adding the whipped cream; the mixture must be cool before adding the cream to prevent the foam from collapsing.
4. 4 Soak diced dried apricots in rum for 20 minutes until softened.
5. 5 Freeze for 8 hours and whisk three times, mixing in the rum-soaked fruit on the last whisk to prevent the apricot pieces from settling at the bottom.

With an appliance

• Oven 55 min

  Replace step 1: put milk and almond flour in a covered bowl, bake on the middle rack of the oven at 150 degrees for 20 minutes, then let it soak for 20 minutes before straining; the milk should be evenly heated without sticking to the bottom. The remaining ice cream making steps remain the same.