CookEat Recipe
Parisienne Frozen Custard Cups
Frozen vanilla custard cups with candied chestnuts, cherries and kirsch.
Method
Steps
Step 1
Put six commercially pasteurized egg yolks suitable for lightly cooked preparations in a clean heatproof bowl with two ounces of sugar and half a vanilla pod. Whisk over gentle controlled heat for ten minutes.
Step 2
Remove from the heat, take out the vanilla pod and continue whisking for five minutes. Set the bowl over an external ice bath, keeping all ice water out of the food. Add six finely chopped candied chestnuts, six chopped candied cherries and one tablespoon of kirsch. Stir until thoroughly cold, then refrigerate at 40°F or colder if not proceeding immediately.
Step 3
Measure half a pint of actual plain unsweetened whipped cream made from pasteurized dairy. Fold it into the cold yolk mixture for one minute.
Step 4
Use six equal food-grade paper ice-cream cups that are rated for freezer storage and large enough for the actual mixture divided equally between them. Fill with the preparation, smooth their surfaces and cover.
Step 5
Freeze for about two hours, continuing until firm, and keep frozen until serving. Serve the six cups on cold dishes. The kirsch is added after heating and remains alcoholic.
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