CookEat Recipe
Plombière Germaine
Vanilla ice cream folded with liqueur-soaked candied pineapple and lightly sweetened whipped cream.
Method
Steps
Step 1
For the vanilla ice cream, mix the six commercially pasteurized egg-yolk equivalents with eight ounces icing sugar for five minutes. Bring one pint cream, one pint pasteurized 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. Cool promptly over external ice and refrigerate at 40°F or colder within two hours.
Step 3
Chill thoroughly, then churn according to the ice-cream maker instructions, using about thirty minutes as a guide until firm. Measure one actual pint of the finished vanilla ice cream for this dessert. Keep this portion frozen and freeze the remaining ice cream separately.
Step 4
Cut the six candied pineapple slices into small squares. Cover with just enough lukewarm drinking water for ten minutes, then drain thoroughly. Add two tablespoons rum, one tablespoon maraschino liqueur and one tablespoon Swiss kirsch and mix. Infuse for twenty minutes, keeping refrigerated until assembly.
Step 5
Fold all the pineapple and its liqueurs into the selected actual one pint vanilla ice cream with the one teaspoon food-grade kümmel liqueur. Whip the separate two gills raw cold pasteurized dairy whipping cream to a stiff froth over external ice, mix in the one tablespoon fine sugar and gently fold all this whipped cream into the ice-cream mixture.
Step 6
Line a clean quart freezer-safe dome mould with food-safe paper, fill with the complete mixture and cover the surface with food-safe paper. Close tightly and freeze until firm, using one hour as a guide. If using an ice-and-salt pail, keep the ice and salt outside the sealed food container. Wipe the outside clean, unmould onto a cold dish, remove the paper and serve promptly; keep the remainder frozen.
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