CookEat Recipe
Plombière Marguerite
Vanilla custard ice cream folded with preserved pineapple, maraschino and whipped cream, frozen in a dome mould.
Method
Steps
Step 1
Prepare the full vanilla ice-cream batch by mixing the six pasteurized egg yolks with eight ounces icing sugar for five minutes. Bring the one pint cream, one pint milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling, until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container.
Step 3
Cool promptly over an ice bath and refrigerate at 40°F or colder within two hours. Chill thoroughly, then churn according to the freezer instructions, using about thirty minutes as a guide until firm. Keep any ice and rock salt outside the sealed food container. Measure one actual pint finished ice cream for this dessert and keep it frozen, covering and freezing the unused ice cream separately.
Step 4
Drain the pineapple canned in juice, weigh the four ounces drained fruit and cut into small dice. Measure half a pint of plain unsweetened whipped cream made from pasteurized thick dairy cream after whipping, keeping it cold. Use the finished whipped volume, with no added sugar or vanilla.
Step 5
Line a clean food-safe dome-shaped one-quart mould with food-safe paper. Mix the reserved one actual pint vanilla ice cream with all the diced pineapple, two tablespoons maraschino and the measured half pint finished whipped cream for five minutes.
Step 6
Fill the lined mould with the mixture. Lay food-safe paper over it and close tightly. Freeze the sealed mould in an external cracked-ice and rock-salt bath for about two hours, until firm, keeping the salt water out of the food. Keep frozen until serving.
Step 7
Uncover, turn onto a cold serving dish lined with a clean food-safe napkin, remove all the paper and serve promptly.
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