Plombières
Plombières is a traditional French dessert that comprises ice cream combined with candied fruits and kirsch, a type of clear fruit brandy. Its exact origins are somewhat unclear, but it is believed to have been created in the 19th century. Some historical accounts suggest it may have been named after the town of Plombières-les-Bains in northeastern France, known for its thermal baths and as a fashionable resort area during that time.
The dessert gained prominence during the period of the Second French Empire. It is said that the dessert was possibly served to Napoleon III, which contributed to its popularity. Plombières was traditionally served as a luxury dessert due to the cost of ingredients like candied fruit and kirsch.
The core ingredients of Plombières include a rich ice cream base, often infused with vanilla or almond flavors, mixed with an assortment of candied fruits. The mixture is then spiked with kirsch to enhance the flavor profile. The resulting dessert can be served in a molded form or scoop, often garnished with additional candied fruit pieces or almonds.
Over time, Plombières influenced other desserts and ice cream variations. One such example is the German 'Spaghettieis', which involves ice cream resembling spaghetti and traditionally uses a Plombières-type ice cream.
While Plombières was particularly popular in the past, it remains a part of France's classic dessert repertoire, known for its distinctive combination of flavors. Although not as commonly found in contemporary patisseries and restaurants, it is still appreciated by those interested in traditional French cuisine and classic ice cream desserts.
Ingredients
milk, heavy cream, egg yolks, sugar, vanilla, candied fruits, Kirsch, rum (optional), almond extract (optional)
Recipe
Plombières
Plombières is a French iced dessert, usually made as a rich vanilla ice cream or bombe with candied fruit and kirsch.
Ingredients
- 500 ml whole milk
- 250 ml heavy cream
- 5 egg yolks
- 120 g sugar
- 1 vanilla bean, or 2 tsp vanilla extract
- 80 g candied fruit, finely chopped
- 40 g raisins or currants
- 2 tbsp kirsch
- Pinch of salt
Method
-
Soak the fruit
Put the raisins or currants in the kirsch for 20-30 minutes. Drain if needed. -
Heat the dairy
In a saucepan, heat the milk, cream, vanilla, and salt until just below a simmer. -
Whisk yolks and sugar
In a bowl, whisk the egg yolks with the sugar until combined. -
Make the custard
Slowly pour the hot milk mixture into the yolks while whisking. Return everything to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil. -
Chill
Strain into a clean bowl if needed. Let cool, then refrigerate until fully cold. -
Churn
Churn in an ice cream maker until nearly set. -
Add fruit
Fold in the candied fruit and soaked raisins or currants. -
Mold and freeze
Transfer to a chilled mold or loaf tin. Cover and freeze for 4-6 hours, until firm.
To serve
- Unmold if using a mold.
- Slice or scoop.
- Optional: serve with extra candied fruit or a small amount of kirsch.
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