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.
It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.
97,4283.9/5 for 37 ratings
Grade this recipe: Last modified on: December 21th 2014
For 6 people, you will need:
- 1
90 g egg white - 2
150 g caster sugar - 3
800 ml blackcurrant sorbet - 4
800 ml Vanilla ice cream - 5
300 g Chantilly cream - Total weight: 2,140 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the freezer.
| Preparation | Resting | Start to finish |
|---|---|---|
| 45 min. | 8 hours | 8 hours 45 min. |
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?
Step by step recipe
Stage 1 - 2 min.
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.
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.
Stage 3 - 2 min.
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.
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.
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.
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
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.
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.
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.
Follow this immediately with a second layer of vanilla ice cream.
Stage 9 - 4 hours
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.
Put the vacherin back in the freezer for at least 4 hours.
Stage 10 - 5 min.
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.
Use a forcing bag to pipe small whorls of Chantilly...
Stage 12
...all over the top of the vacherin.
Stage 13 - 5 min.
Finish around the edge with a flat nozzle if you have one...
Stage 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.
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
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.
And to drink?
A Montbazillac or something similar.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,821 Kcal or 7,624 Kj | 14 gr | 234 gr | 89 gr |
| 91 % | 5 % | 22 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 85 Kcal or 356 Kj | 1 gr | 11 gr | 4 gr |
| 4 % | <1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 304 Kcal or 1,273 Kj | 2 gr | 39 gr | 15 gr |
| 15 % | 1 % | 4 % | 2 % |
How much will it cost?
- For 6 people : 9.68 €
- Per person : 1.61 €
Source
Home made.More recipes?
This recipe uses (among others) | Blackcurrant sorbet: You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant coupe, Baked Alaska, ... All |
 | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Baked Alaska, Little caramelized peach tarts, Peach Melba, Poire Belle Hélène, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Millefeuille, Cranachan, European glass, Quick Strawberry Millefeuille, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Nougat, Chocolate eclairs, Agen prune cake, Yeast-based flaky dough (for croissants), ... All |
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