Ice-cream Vacherin


Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen.

It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.
95,3553.9/5 for 36 ratings
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Last modified on: December 21th 2014

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
45 min.8 hours8 hours 45 min.
Keeping: Several days in the freezer.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 2 min.
Ice-cream Vacherin : Photo of step #1
Preheat the oven to 210°F (100°C).

You will need a cake tin, dessert ring or plate about 23 cm (9 inches) in diameter to draw round. Draw 2 circles on a sheet of cooking parchment.

Stage 2 - 5 min.
Ice-cream Vacherin : Photo of step #2
Make a meringue with 90 g egg white and 150 g caster sugar.

Stage 3 - 2 min.
Ice-cream Vacherin : Photo of step #3
Turn the paper with the circles on over and fix down onto a baking sheet with a small dab of meringue at each corner.

Stage 4 - 5 min.
Ice-cream Vacherin : Photo of step #4
Use a forcing bag to pipe 2 neat discs of meringue using the circles on the paper to guide you.

The professionals start from the centre and work outwards in one elegant gesture, but for amateurs like us, it is easier to start from the outside and finish in the centre, like in the photo.

Stage 5 - 3 min.
Ice-cream Vacherin : Photo of step #5
If there is any meringue left over, you can fill up the spaces on the paper with small meringue shapes to serve to your guests with coffee. Cook in the oven for 4 to 6 hours. For more details, see the recipe for meringues.

Stage 6 - 2 hours
Ice-cream Vacherin : Photo of step #6
Lay a sheet of cooking parchment of a baking sheet, stand the dessert ring on it and place a circle of meringue in the bottom. Put this in the freezer for at least one hour.

If you do not have a dessert ring, you can use a strip of card wrapped in aluminium foil and bent round to the correct size.

Stage 7 - 5 min.
Ice-cream Vacherin : Photo of step #7
Remove from the freezer and spread a layer of blackcurrant sorbet on the meringue base to about halfway up the side of the ring.

Stage 8 - 5 min.
Ice-cream Vacherin : Photo of step #8
Follow this immediately with a second layer of vanilla ice cream.

Stage 9 - 4 hours
Ice-cream Vacherin : Photo of step #9
Finish with the second circle of meringue on top and press this down to sit firmly on the filling. It doesn't really matter if it cracks or breaks slightly.

Put the vacherin back in the freezer for at least 4 hours.

Stage 10 - 5 min.
Ice-cream Vacherin : Photo of step #10
Take the vacherin out of the freezer and remove the ring. This is easier if you slip a knife blade around the edge.

Stage 11 - 8 min.
Ice-cream Vacherin : Photo of step #11
Use a forcing bag to pipe small whorls of Chantilly...

Stage 12
Ice-cream Vacherin : Photo of step #12
...all over the top of the vacherin.

Stage 13 - 5 min.
Ice-cream Vacherin : Photo of step #13
Finish around the edge with a flat nozzle if you have one...

Stage 14
Ice-cream Vacherin : Photo of step #14
...and cover the outside. You can pipe a "cord" around the bottom of the vacherin if you wish.

If you don't have a flat nozzle, you can use a palette-knife to spread the cream around the outside.

Stage 15 - 2 hours
Ice-cream Vacherin : Photo of step #15
Put the vacherin back in the freezer for at least 2 hours bafore serving.

Remarks

The vacherin will have a delightful eating texture if you get it out of the freezer and transfer it to the fridge 30 minutes before serving.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,821 Kcal or 7,624 Kj14 gr234 gr89 gr
91 %5 %22 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
85 Kcal or 356 Kj1 gr11 gr4 gr
4 %<1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
304 Kcal or 1,273 Kj2 gr39 gr15 gr
15 %1 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: A Montbazillac or something similar.

Source

Home made.

More recipes?

This recipe uses (among others)
Vanilla ice creamVanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Poire Belle Hélène, Little caramelized peach tarts, Profiteroles, Peach Melba, ... All
Blackcurrant sorbetBlackcurrant sorbet: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Peach and blackcurrant coupe, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Quick Strawberry Millefeuille, Pear charlotte, Strawberries in a thyme and lemon-flavoured red wine reduction, Diplomat cream, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Shortcrust pastry (pâte brisée), Lemon tart, Brownie, Stewed apple (compote), Home-made terrine of foie gras, ... All

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