Petit Vacherin et sa Glace aux Pistils de Safran

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Roux Restaurants Ltd

Albert and Michel Roux


  • 18 fl.oz. (½ litre) milk
  • 2 fl.oz. (50 ml.) double cream
  • 8 egg yolks
  • oz. (100 g.) castor sugar
  • 1 soupspoon pure safran
  • 6 round vacherin meringue bases
  • 3 fresh peaches
  • red wine, for poaching the peaches


Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.

Put the milk in a saucepan with the remaining sugar and bring to the boil. Pour the boiling milk onto the egg mixture, whisking continuously. Pour back into the saucepan and set over low heat and cook. Stir continuously with a spatula, until the mixture is thick enough to coat it. Do not boil. Pass through a conical sieve and add the safran. Keep in a cool place until completely cold. Stir from time to time to prevent a skin from forming.

Put the mixture in a bowl and stir in the cream. Pour into an ice cream maker.

To serve, place the ice cream on each of the meringue bases. Place half a peach, which you have poached in the red wine, on top of the ice cream. Reduce the poaching liquid to a syrup and pour around.

This recipe will appear in the follow up to New Classic Cuisine, by Michel and Albert Roux (winner of 1984 Glenfiddick Award), Published by Macdonald & Co.