Plombieres ice cream with candied fruits
Plombières Ice Cream (No-Churn Candied Fruit)
Prep Time
20 mins
Cook Time
25 mins
Freezing Time:
2 hrs
Total Time
45 mins
In 1858 Napoleon III met Count Cavour (Prime Minister of Sardinia) at Plombières-les-Bains in the Vosges department in Lorraine in northeastern France. As they were secretly negotiating the Treaty of Plombières, the local chef came up this dessert and has been a local speciality ever since.
Course: Dessert
Cuisine: French
Keyword: ice cream, plombieres, candied fruit recipe, no-churn ice cream, kirsch,
Servings: 12 Servings
Author: Jill Colonna
  • 200 g (7oz) mix of candied fruits, roughly chopped
  • 55 ml (2oz) Kirsch liqueur
  • 1.5 l (48 fl oz) whipping cream
  • 250 ml (8 fl oz) whole milk
  • 10 egg yolks
  • 200 g (7oz) sugar
  • 1 tsp almond extract
  • 250 g (8oz) apricot jam
  1. Soak the candied fruits in the Kirsch for a couple of hours. Place a bowl in the fridge in preparation for whipping the cream.
  2. Whisk together the egg yolks with the sugar in a large saucepan until pale and creamy. Gradually whisk in 1 litre of the cream and the milk over a moderate heat. Whisk constantly until the custard coats the spoon.
  3. Remove from the heat, add the almond extract and candied fruits with the Kirsch. Leave to cool, stirring from time to time.
  4. When the custard is completely cooled, whip the remaining 500ml of cream in the chilled bowl until it forms soft peaks.
  5. Fold into the custard then pour into silicone moulds. (Here, I used 12 briochette moulds.) Freeze until firm.
  6. When ready to serve, gently heat the jam in a small saucepan. I If you prefer it smooth, strain the bits.Turn out the ice creams directly on to dessert plates.
Recipe Notes

The beauty of silicone moulds is that you don't have to run it under warm water first. So easy!


Jill Colonna