French Dessert: Glace aux Mendiants/Beggars’ Ice Cream


“Beggars” in French has two meanings:
1) hobo, mendicant, …
2) it is the name given to dry fruit and grains used in desserts and cakes.
It is a tradition for example to make a tart called the Beggars Tart with 7 different kinds of dry fruit and nuts in Winter.

This is why why this ice-cream is called “Beggars’ Ice Cream”!

INGREDIENTS: 4 persons

-Milk: 250 ml
-Thyme leaves: 1 tablespoon
-Sugar: 90 g
-Powder milk: 40 g
-Egg: 1
-Whole fresh cream: 120 ml

-Marrons glaces: 75 g
-Preserved orange peels: 5o g
-Unsalted pistachio: 15 g


-In a large pan bring the milk to boil and let the thyme infuse into it.

-In a large bowl mix the sugar and the powder milk.

-Separate egg yolks and whites.
In a deep bowl beat the egg yolks with a whisker with a little lukewarm nilk. Add the sugar and milk powder and mix. Add the rest of the milk.
Pour back into the large pan and mix with a spatula over a medium low fire.

-When the cream has become homogeneous/smooth, take off the fire and pour back into the deep bowl. Le cool.

-When the cream has completely cooled down, add and mix in the fresh cream and leave in refrigerator for at least 20 minutes.

-Take the cream out and strain it to discard the thyme leaves.

-Switch the ice cream maker/ice cream freezer on. Pour in the cream and let it turn/work for 25 minutes. When the ice cream starts jellyfing add egg whites, marrons glaces, orange peels and pistachio.
Fill soft molds (to make ice-crams easy to unmold) with ice ceam and leave inside freezer until just before serving.

-Serve it decorated with small pieces of marrons glaces, orange peels and broken pistachio over a caramel tile!

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