CookEat Recipe
Ice Cream Chambord
Peach and maraschino vanilla ice cream mould with rum ladyfingers and raspberry kirsch garnish. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1939. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized/74°C No42 custard, chill quickly and maintain ≤4°C handling; label mould overflow as product/photo test, not inferred shrinkage. Limites : Peach puree volume, rum amount, mould capacity after ladyfingers, actual ice cream batch yield unknown.
Method
Steps
Step 1
Make No42 once. Beat No42 six yolks with sugar. Heat its milk, cream and vanilla, temper yolks and heat to 74°C, strain, chill to ≤4°C, then churn in an ice-and-rock-salt freezer. Measure one pint FINISHED vanilla ice cream; do not infer parent batch yield. Make No150 once. Beat No150 yolks and sugar five minutes, whip whites, fold flour then whites, pipe strips about three by one-half inches; dust sugar three times one minute apart, then bake until lightly golden. Count and reserve twelve FINISHED ladyfingers for this mould; parent makes twenty nominally.
Step 2
Sieve six peeled/pitted peaches into one pint measured ice cream with maraschino and stir three minutes. Whip two gills cream stiff and fold in. Baste twelve finished ladyfingers lightly with a recorded amount of rum.
Step 3
Line a one-quart brick mould with food-safe paper; fill halfway with peach cream, lay ladyfingers crosswise, add remaining mixture only to safe capacity, cover and freeze with ice/rock salt for historical ninety-minute guide.
Step 4
Mix a pint raspberries with two tablespoons each kirsch and sugar. Unmould cold ice cream, remove paper, surround with berries.
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