Glace Plombières with a Telugu Twist

Ingredients

In this Telugu-inspired adaptation of Glace Plombières, we infuse the ice cream base with traditional Telugu spices like cardamom, cinnamon, and cloves, giving it a warm and exotic flavor profile. Additionally, we incorporate saffron to add a beautiful golden color and a subtle floral note. The garnish of chopped nuts, such as cashews and almonds, provides a delightful crunch and enhances the overall texture of the dessert. We alse have the original recipe for Glace plombières, so you can check it out.

• 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
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup (30g) chopped cashews 1/4 cup (30g) chopped cashews
• 1/4 cup (30g) chopped almonds 1/4 cup (30g) chopped almonds

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 30g (total), 25g (sugars)
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the sugar and egg yolks until well combined.
3. 3.
   Slowly pour the hot cream mixture into the egg mixture, 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. This should take about 5-7 minutes.
5. 5.
   Remove the saucepan from heat and stir in the vanilla extract, ground cardamom, ground cinnamon, ground cloves, and saffron strands. Allow the mixture to cool to room temperature.
6. 6.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
7. 7.
   During the last few minutes of churning, add the chopped cashews and almonds to incorporate them into the ice cream.
8. 8.
   Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
9. 9.
   Serve the Telugu-inspired Glace Plombières in bowls or cones, garnished with additional chopped nuts if desired.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color, soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding them to the ice cream mixture.

Tips & Tricks

• For a spicier kick, you can increase the amount of cardamom, cinnamon, and cloves according to your taste preferences.
• Make sure to cool the ice cream mixture completely before churning to achieve the best texture.
• If you don't have an ice cream maker, you can pour the mixture into a lidded container and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Telugu-inspired Glace Plombières in bowls or cones. For an extra touch, you can drizzle a little honey or sprinkle some crushed pistachios on top.

Presentation advice

To elevate the presentation, serve the Glace Plombières in elegant dessert bowls or glasses. You can also garnish each serving with a sprinkle of ground cardamom or a saffron strand for a visually appealing touch.