Creme Glacee Iceroll Bordeaux Recipe

Brace yourself for a culinary adventure, because this isn’t your ordinary dessert—this is a Bordeaux-infused, cherry-almond ice cream masterpiece that’s about to change your idea of indulgence forever.

My passion is to create the Iceroll Bordeaux, a dessert that is essentially a mix between ice cream and a parfait. A combination of heavy cream and whole milk icers gives it a rich texture, while the granulated sugar in the Bordeaux ice cream adds the perfect sweetness.

The flavor of vanilla bean pairs beautifully with the Bordeaux wine. Almonds and dried cherries give the ichers a delightful crunch and a tang that contrasts perfectly

Creme Glacee Iceroll Bordeaux Recipe Ingredients

• Heavy Cream: Adds richness and creaminess; source of fat and calories.
• Whole Milk: Provides creaminess; contains calcium and protein.
• Granulated Sugar: Sweetens the dessert; contributes carbohydrates.
• Vanilla Bean: Offers pure aromatic flavor; enhances sweetness.
• Egg Yolks: Act as a thickener; rich in protein and fat.
• Bordeaux Wine: Adds depth and complexity; subtle alcohol content.
• Almonds: Nutty texture; provide healthy fats and protein.
• Dried Cherries: Sweet and tart; high in antioxidants and fiber.

Creme Glacee Iceroll Bordeaux Recipe Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped
• 6 large egg yolks
• 1/4 teaspoon salt
• 1/4 cup Bordeaux wine
• 1 tablespoon unsalted butter
• 1/4 cup almonds, toasted and chopped
• 1/4 cup dried cherries, finely chopped

How to Make this Creme Glacee Iceroll Bordeaux Recipe

1. In a medium saucepan, combine 1 cup heavy cream, 1 1/2 cups whole milk, and 1/2 cup granulated sugar. Add the seeds from 1 vanilla bean, plus the bean itself. Heat over medium until the mixture steams but does not boil. Remove from heat, cover, and let it infuse for 15 minutes.

2. In another bowl, vigorously mix the egg yolks, the rest of the sugar amounting to 1/4 cup, and the salt until the mixture looks creamy and somewhat on the pale side.

3. Slowly incorporate the warm cream mixture into the egg yolks, whisking gently but thoroughly. Then return the blended mixture to the saucepan.

4. Combine the ingredients and heat them gently. Stir them with a wooden spoon until the mixture thickens and coats the back of the spoon. You need to have this mixture reach a temperature of around 170°F to thicken properly.

5. Take the mixture off the heat; add the Bordeaux wine and blend well. Pour the custard through a fine-mesh sieve into a bowl to leave any solids behind and discard the vanilla bean. Your custard should be nice and smooth.

6. Set the bowl in a bath of ice and water, stirring a short time as needed until the custard is cool. Then cover the bowl with plastic wrap pressed directly on the surface of the custard so no skin forms. Now refrigerate it for at least 4 hours or up to overnight.

7. After chilling the mixture, process it in an ice cream maker, following the manufacturer’s directions, to achieve a texture that is similar to soft-serve.

8. In a small saucepan over medium heat, melt the butter. Stir in the toasted almonds and the chopped cherries, and cook for 2-3 minutes, or until the cherries are soft and fragrant.

9. In the churned ice cream, gently fold in the mixture of almond and cherry.

10. Move the ice cream to a baking sheet lined with parchment paper, and spread it out evenly. Roll the mixture into a log, wrap the log tightly in plastic wrap, and place it in the freezer for at least 4 hours. After it has set, cut the ice cream into slices and serve.

Creme Glacee Iceroll Bordeaux Recipe Equipment Needed

1. Medium saucepan
2. Mixing bowl
3. Whisk
4. Wooden spoon
5. Fine-mesh sieve
6. Bowl for the ice bath
7. Ice cream maker
8. Small saucepan
9. Baking sheet
10. Parchment paper
11. Plastic wrap
12. Measuring cups and spoons
13. Thermometer (for checking 170°F)

FAQ

• Can I use a different type of wine for this recipe?Indeed, you may try other wines, even the likes of a sweet red or a port, but the flavor profile that defines a Bordeaux harmonizes brilliantly with vanilla and almonds.
• How can I ensure my ice cream is creamy and not icy?The key to a creamy texture is using high-fat content ingredients, like heavy cream, and making sure the custard base is properly chilled before it goes into the ice cream maker.
• Can I use vanilla extract instead of a vanilla bean?You can substitute with approximately two teaspoons of vanilla extract, yes, but the flavor may be a little less intense.
• Do I need an ice cream maker for this recipe?Although an ice cream maker provides the optimal texture, you can also make this recipe by hand—mixing with vigor every 30 minutes as the ice cream base hardens in the freezer. This recipe will yield a soft, scoopable ice cream.
• Can this recipe be made egg-free?The creamy texture comes from the yolks. For an eggless version, you can substitute a commercial egg-free custard powder or a cornstarch base; however, the results will not be the same and may vary.
• How should I store the ice cream roll?For optimal freshness, store it wrapped tightly in plastic wrap or in an airtight container in the freezer for up to 14 days.

Creme Glacee Iceroll Bordeaux Recipe Substitutions and Variations

Instead of using heavy cream, substitute with coconut cream for a dairy-free option.
Substitute whole milk with almond milk for a lighter, non-dairy version.
Consider using maple syrup or honey in place of granulated sugar when a recipe calls for a sweetening agent. These two sweeteners offer distinct flavors that can enrich your baked goods and are far healthier alternatives to white sugar.
You can use 1 tablespoon of pure vanilla extract instead of a vanilla bean.
Swap out the Bordeaux red wine with a non-alcoholic Merlot-style grape juice for a family-friendly take on this carbonnade recipe.

Pro Tips

1. Vanilla Bean Extraction Tip: When using the vanilla bean, make sure to scrape it thoroughly to extract the most flavor. You can also save the pod after infusing for other uses, such as making vanilla sugar.