How to Make Plombières
- Take a clean dry loaf tin or a cake tin and put it in the freezer to chill
- Take it out and pour Kirsch in it and soak the candied fruits in it and set it aside for a couple of hours.
- Take a large saucepan and pour the milk in it. Add the ground almonds and vanilla pod and heat it until it is warm.
- Now take large heat proof or glass bowl and beat the eggs and sugar together with the help of an electric beater for about 5 minutes or until the mixture is light and fluffy.
- Take the heated milk saucepan and start pouring it slowly on this egg mixture while whisking it quickly to prevent the eggs from scrambling.
- Once everything is whisked together, transfer all the mixture back to the saucepan and cook it over medium heat while stirring constantly with a wooden spatula.
- If the mixture starts coating the back of the spoon, turn off the heat and strain the custard into another clean heatproof bowl.
- Discard the vanilla pod and ground almonds and keep stirring it for it to cool down
- Now take an ice cream maker and pour the custard in it. Churn it until it is firm.
- Add the Kirsch soaked candied fruits and add whipped cream and churn until everything is well incorporated.
- Transfer the ice cream in a chilled mould, cover it with a baking paper and let it chill in the freezer for about 2 hours before serving.
- Serve it with some fruits with a little icing sugar dusted on it and raspberry and vanilla sauce on the side.
- It was first presented to Napolean III and Count of Cavour on a dinner regarding Italian unification.
- In French, the word ‘Plombières’ means a female plumber
The ice cream belongs to the Tutti fruit family