Vanilla Ice Cream
- 250 g milk
- 90 g cream
- 1 vanilla bean
- 35 g powdered milk
- 55 g sugar
- 55 g egg yolks
Polignac Almonds
- 50 g water
- 60 g sugar
- 50 g sliced almonds
Chocolate Sauce
- 180 g milk
- 100 g cream
- 60 g sugar
- 240 g 70% dark chocolate
- 100 g crème fraiche
Poached Pears
- 4 pears
- 1 l water
- 300 g sugar
- 150 g lemon juice
- 1 vanilla bean
Whipped Cream
Instructions
Step 1: Vanilla Ice Cream
Pour the milk and the cream into a pot. Add the split and scraped vanilla bean, then bring to a boil. Mix the powdered milk, the sugar, and the egg yolks together in a mixing bowl, then pour this mixture into the pot and bring to 85 °C. Strain the mixture through a chinois, allow to rest at least 12 hours, then place into an ice cream maker.
Step 2: Polignac Almonds
Bring the water and sugar to a boil in a pot to make a simple syrup. Bring the syrup to 30 °C, and add the almonds. Allow to soak at least several hours. Preheat the oven to 160 °C (th. 5-6). Drian the almonds and place them on a Silpat®. Roast until nicely browned.
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
