CookEat Recipe
Coupe St. André
Mixed fruit scented with rum, kirsch and curaçao, topped with vanilla custard ice cream.
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 the coupes and keep it frozen, covering and freezing the unused ice cream separately.
Step 4
Wash the fresh fruit. Peel and core the one pear and the one fresh pineapple slice, peel the half banana and half orange, and dice these with the six drained, stoned maraschino cherries and the drained half preserved peach. Use a ready-to-eat peach canned in juice for the preserved fruit.
Step 5
Mix the diced fruit with the separate two tablespoons plain sugar and one teaspoon each rum, kirsch and curaçao liqueur. Divide the mixture equally among six punch glasses large enough for the dessert. Top them with the reserved one pint vanilla ice cream, divided among the same glasses, and serve promptly.
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