Vanilla Ice Cream Sundae with a Strawberry Compote

Credit: Mathilde de l'Ecotais

Poached rhubarb salad

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Ingredients (10 people)

Making the ice cream

  • 1 quart milk (1 liter)
  • 3 cups heavy cream (70 cl)
  • seeds from 2 scraped vanilla beans
  • 11 2/3 ounces sugar (330 g)
  • 15 1/4 ounces egg yolks (430 g)

Preparing the strawberry compote, juice and jelly

  • 2 pounds 3 ounces strawberries (1 kg)
  • 3 1/2 ounces sugar to macerate the strawberries (100 g)
  • 14 ounces sugar for cooking (400 g)
  • 1 lemon, juiced
  • 2 1/2 cups strawberry juice (60 cl)
  • 5 gelatin sheets
  • strawberries (SQ)

Preparing the rhubarb salad and dried fruit

  • 1 quart water (1 liter)
  • 7 ounces sugar (200 g)
  • seeds from 1 scraped vanilla bean
  • 2 pounds 3 ounces rhubarb, cut into large segments (1 kg)

Finish and presentation

  • strawberry juice
  • wild strawberries
  • dried fruit: sliced strawberries, rhubarb cuts into thin sticks (lattice)


Step 1: Making the ice cream

Heat the vanilla ice cream ingredients to 183°F (84°C). Cool to 39°F (4°C), let sit, process in the ice cream maker, then set aside.

Step 2: Preparing the strawberry compote, juice and jelly

Mix the strawberries with 3 1/2 ounces (100 g) sugar and let sit for 1 day, then drain without pressing to ensure that the resulting juice stays clear. Set juice aside for later.

Cook the fruit with 14 ounces (400 g) sugar: bring to a boil and add lemon juice. Let sit in a candy pan, then chop into small pieces.

Soak the gelatin in cold water for 5 minutes. Heat the strawberry juice and add softened gelatin sheets. Chill and let set on ice. Make a strawberry brunoise and combine with the jelly.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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