Photograph of the finished Glace Plombières

France · Kem hạnh nhân trái cây Glace Plombières

Glace Plombières

50 min Hands-on time + 8 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 4 ¼ cups
  • Photograph of Fresh cream Fresh cream 2 ½ cups
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Sugar Sugar 11.3 oz
  • Photograph of Almond flour Almond flour 7.1 oz
  • Photograph of Apricot Apricot 8.5 oz
  • Photograph of Rum Rum ⅓ cup
  • Photograph of Vanilla Vanilla 0.1 oz

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.

Start cooking