Plombiere a la King-man

Ingredients

• eight egg yolks
• half a pound of powdered sugar
• a piece of vanilla-bean one inch long
• a pint of sweet cream
• six ounces of finely grated cocoa
• one gill of sweet cream

Method

1. 1

   Mix egg yolks, sugar, vanilla-bean, cream, and cocoa in a saucepan.

2. 2

   Heat without boiling, then cool for thirty minutes.

3. 3

   Freeze in an ice-cream freezer, turning the handle for five minutes at a time.

4. 4

   Serve with whipped cream and chopped pistache on top.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 314. The excerpt below is the record exactly as published.

Plombiere a la King-man. — Put together into a saucepan eight egg yolks, half a pound of powdered sugar, a piece of vanilla-bean one inch long and split in two, also a pint of sweet cream, and six ounces of finely grated cocoa. Mix well with the spatula for two minutes, then place the pan on the hot stove, and stir constantly while heating, but under no circumstances must it boil. Remove it from the fire, and lay the pan in a cool place on the table for thirty minutes. Put an ice-cream freezer into a tub, fill it all round with broken ice mixed with rock-salt, remove the cover, and after wiping the freezer well, strain the prepara- tion through a sieve into it, cover it again, and with the hands turn the handle of the cover for five minutes in opposite directions. Lift up the cover, and with the spatula detach the preparation that adheres to the sides, readjust the cover, and turn again the handle, beginning in an opposite direction from the first time ; after five minutes, detach from the sides as before, and repeat for the third time the turning process. Finally lift off the cover, and detach the cream from all around, and it will now be thoroughly firm, so cover it again, and let it rest. Beat up to a froth one gill of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.