Ever wondered how to create a creamy delight that transports you straight to the streets of Bordeaux with every luscious, boozy bite? Let me take you on this delectable journey with my twist on a homemade French classic, Bonnes Glaces A Bordeaux.
One of my favorite things about Bordeaux is its glaces. This may seem a bit odd, considering ice cream and sorbet exist pretty much everywhere, but glaces à Bordeaux take things to a whole new level.
Rich and creamy, and often made with heavy cream and distilled spirits, these desserts have textures and flavors that are hard to beat. Egg yolks and sugar create a satin smoothness; vanilla, cinnamon, and other flavorings do what flavorings do.
And yet, it isn’t just the glaces themselves that impart a sense of place; it’s also about where and with whom I might be enjoying them.
Bonnes Glaces A Bordeaux Recipe Ingredients
- Heavy Cream: Rich in fat, lends a creamy texture and full-bodied flavor.
- Egg Yolks: Provide a custard-like consistency; high in protein and vitamins.
- Granulated Sugar: Adds sweetness; a carbohydrate that enhances overall flavor.
- Vanilla Extract: Infuses aromatic, warm vanilla notes; enhances other flavors.
- Clarified Butter: Offers a smooth, buttery richness, stable in cooking.
- Brandy or Cognac: Introduces warmth and complexity; alcoholic undertone.
Bonnes Glaces A Bordeaux Recipe Ingredient Quantities
- 1 quart heavy cream
- 6 large egg yolks
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup clarified butter
- 1/4 cup brandy or cognac
How to Make this Bonnes Glaces A Bordeaux Recipe
1. Start with an ice bath. Take a big bowl and fill it with water and ice, just like you did in elementary school to make the ice cream you never got to eat. Now, take a slightly smaller metal or glass bowl that can fit within the big bowl without floating and set it in the big bowl so that the top edges of both bowls are even. Take a fine-mesh sieve and set it over the smaller bowl. That’s your setup.
2. In a medium saucepan, warm the heavy cream over medium heat until it begins to simmer. Watch it closely; you don’t want it to boil.
3. As you heat the cream, in a large separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
4. When the cream is at a simmer, slowly add about one cup of the cream to the egg mixture, whisking constantly. This action tempers the eggs so they don’t scramble when added to the hot mixture.
5. Pour the egg mixture, which should now be at room temperature, back into the saucepan. The cream mixture in the saucepan should be at the sausage-sizzling stage. As you pour in the egg mixture, stir continuously with a wooden spoon or spatula over medium-low heat.
6. Constantly stir the mixture, cooking it slowly until it begins to thicken slightly and coats the back of a spoon. Don’t let it boil. It should take about 5-7 minutes.
7. Take the saucepan off the heat and pour the custard through the prepared sieve into the bowl set over the ice bath. Stir now and then until the custard is cool.
8. When it is cool, mix in the vanilla extract, clarified butter, and brandy or cognac. Stir until well combined.
9. Move the mixture to an ice cream maker and spin according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Place the ice cream in a container with a lid and put it in the freezer for at least 4 hours or until solid. Savor your Bonnes Glaces A Bordeaux!
Bonnes Glaces A Bordeaux Recipe Equipment Needed
1. Large bowl
2. Slightly smaller metal or glass bowl
3. Fine-mesh sieve
4. Medium saucepan
5. Large mixing bowl
6. Whisk
7. Wooden spoon or spatula
8. Ice cream maker
9. Container with lid
FAQ
- Q: Can I substitute heavy cream with a lighter option?A: To get the best texture and flavor, use heavy cream. It gives richness to the dessert that lighter creams can’t.
- Q: What is clarified butter, and can I use regular butter instead?A. Butter that has the milk solids removed is what you call clarified butter. It prevents burning in cooking. Using regular butter may slightly affect the texture but can be a satisfactory substitute.
- Q: Is it possible to make this recipe alcohol-free?A: Yes, you can leave out the brandy or cognac, or substitute it with a non-alcoholic vanilla extract for a similar flavor boost.
- Q: Can this recipe be made ahead of time?A: No problem! Bonnes Glaces A Bordeaux can be made ahead of time and kept in the freezer, well covered, for up to a week.
- Q: How should I serve Bonnes Glaces A Bordeaux?A: This icy confection is best enjoyed in frosty dessert cups or tumblers. Add fresh fruit or a few nuts for an extra bite and some flavor contrast.
- Q: How do I ensure the custard doesn’t scramble?A: To prevent scrambling, ensure you slowly temper the egg yolks. This means you gradually add the hot cream while whisking constantly and making sure the cream and egg yolks are mixing together smoothly.
Bonnes Glaces A Bordeaux Recipe Substitutions and Variations
1 quart thick coconut cream: 1 quart coconut milk 1 quart half-and-half
6 large egg yolks: 6 large egg substitutes (vegan) 9 tablespoons aquafaba
1 cup granulated sugar = 1 cup coconut sugar = 1 cup honey
1 teaspoon vanilla extract: 1 teaspoon almond extract 1 vanilla bean (scraped)
1/2 cup clarified butter: 1/2 cup butter without salt 1/2 cup ghee
Pro Tips
1. Temper the Eggs Carefully: When adding the warm cream to the egg yolk and sugar mixture, do so slowly and whisk vigorously. This prevents the eggs from curdling and ensures a smooth custard base.
2. Use High-Quality Vanilla: Since vanilla is a key flavor in this recipe, opt for a high-quality vanilla extract or even consider using a vanilla bean for a richer, more aromatic result.
3. Keep an Eye on the Heat: When cooking the custard, ensure the heat is medium-low and stir constantly. Patience is key here to prevent the mixture from burning or boiling, which could cause it to split.
4. Chill the Custard Thoroughly: Before adding it to the ice cream maker, ensure the custard is thoroughly chilled in the ice bath. This helps achieve a better texture and freezes more evenly in the ice cream maker.
5. Adjust Alcohol to Your Taste: While brandy or cognac adds depth and flavor, feel free to adjust the amount according to your preference. Be cautious not to add too much, as this can affect the freezing process.
Bonnes Glaces A Bordeaux Recipe
My favorite Bonnes Glaces A Bordeaux Recipe
Equipment Needed:
1. Large bowl
2. Slightly smaller metal or glass bowl
3. Fine-mesh sieve
4. Medium saucepan
5. Large mixing bowl
6. Whisk
7. Wooden spoon or spatula
8. Ice cream maker
9. Container with lid
Ingredients:
- 1 quart heavy cream
- 6 large egg yolks
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup clarified butter
- 1/4 cup brandy or cognac
Instructions:
1. Start with an ice bath. Take a big bowl and fill it with water and ice, just like you did in elementary school to make the ice cream you never got to eat. Now, take a slightly smaller metal or glass bowl that can fit within the big bowl without floating and set it in the big bowl so that the top edges of both bowls are even. Take a fine-mesh sieve and set it over the smaller bowl. That’s your setup.
2. In a medium saucepan, warm the heavy cream over medium heat until it begins to simmer. Watch it closely; you don’t want it to boil.
3. As you heat the cream, in a large separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
4. When the cream is at a simmer, slowly add about one cup of the cream to the egg mixture, whisking constantly. This action tempers the eggs so they don’t scramble when added to the hot mixture.
5. Pour the egg mixture, which should now be at room temperature, back into the saucepan. The cream mixture in the saucepan should be at the sausage-sizzling stage. As you pour in the egg mixture, stir continuously with a wooden spoon or spatula over medium-low heat.
6. Constantly stir the mixture, cooking it slowly until it begins to thicken slightly and coats the back of a spoon. Don’t let it boil. It should take about 5-7 minutes.
7. Take the saucepan off the heat and pour the custard through the prepared sieve into the bowl set over the ice bath. Stir now and then until the custard is cool.
8. When it is cool, mix in the vanilla extract, clarified butter, and brandy or cognac. Stir until well combined.
9. Move the mixture to an ice cream maker and spin according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Place the ice cream in a container with a lid and put it in the freezer for at least 4 hours or until solid. Savor your Bonnes Glaces A Bordeaux!
