Glace Plombières with a Twist

Ingredients

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped
• 4 large egg yolks 4 large egg yolks
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries) 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• 1/2 cup (60g) sliced almonds 1/2 cup (60g) sliced almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 30g (25g sugars)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until it reaches a gentle simmer. Remove from heat and add the vanilla bean seeds.
2. 2.
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
3. 3.
   Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
5. 5.
   Remove from heat and strain the mixture into a bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6. 6.
   Meanwhile, prepare the almond praline by heating a non-stick pan over medium heat. Add the sliced almonds and sugar, stirring constantly until the sugar melts and coats the almonds. Transfer the praline onto a parchment-lined baking sheet and let it cool completely. Once cooled, break it into small pieces.
7. 7.
   Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
8. 8.
   In the last few minutes of churning, add the mixed fresh berries and almond praline pieces.
9. 9.
   Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or until firm.
10. 10.
    Serve the Glace Plombières in bowls or cones and enjoy!

Treat your ingredients with care...

• Almond praline — Be careful while making the praline as the sugar can quickly burn. Stir constantly and remove from heat as soon as the sugar melts and coats the almonds.

Tips & Tricks

• For a twist, try adding a splash of liqueur such as Grand Marnier or Chambord to the ice cream base for an extra layer of flavor.
• Experiment with different combinations of fresh fruits to create your own unique variation of Glace Plombières.
• If you don't have an ice cream maker, you can pour the chilled ice cream base into a shallow container and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• To make the dessert more visually appealing, garnish each serving with a sprig of fresh mint or a dusting of powdered sugar.
• If you prefer a smoother texture, strain the churned ice cream before adding the berries and almond praline.

Serving advice

Serve the Glace Plombières in elegant bowls or cones. For an extra touch of sophistication, drizzle a fruit coulis or chocolate sauce over the ice cream and top with a few fresh berries and almond praline pieces.

Presentation advice

To create an eye-catching presentation, scoop the Glace Plombières into individual glass dessert dishes, layering it with fresh berries and almond praline. Finish with a dollop of whipped cream and a sprinkle of almond praline on top.