Zürcher Seeglace
Zurich Lake Ice Cream
A traditional Zurich dessert, Zürcher Seeglace is a delicate, creamy ice cream often flavored with kirsch and served with fruit. It's a refreshing and elegant treat that showcases Swiss dairy.
🧂 Ingredients
- 500 ml Heavy cream
- 250 ml Milk
- 6 large Egg yolks
- 150 g Granulated sugar
- 2 tbsp Kirsch (cherry brandy)(optional, adjust to taste)
- 1 split and scraped Vanilla bean(or 1 tsp vanilla extract)
👨🍳 Instructions
- 1
In a saucepan, combine heavy cream, milk, and vanilla bean seeds and pod. Heat gently over medium heat until just simmering. Remove from heat, cover, and let steep for 15 minutes.
- 2
In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.
💡 Tip: Whisk vigorously to incorporate air. - 3
Temper the egg yolks by slowly whisking about half of the warm cream mixture into the egg yolk mixture. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
💡 Tip: This prevents the eggs from scrambling. - 4
Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not boil.
💡 Tip: A thermometer should read around 77-82°C (170-180°F). - 5
Remove the vanilla pod. Stir in the kirsch, if using. Strain the custard through a fine-mesh sieve into a clean bowl.
- 6
Chill the custard thoroughly in the refrigerator, at least 4 hours or preferably overnight. The colder it is, the better it will churn.
- 7
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to firm up.
💡 Pro Tips
- ✓Ensure all dairy and egg components are very cold before churning for the best texture.
- ✓If you don't have an ice cream maker, you can freeze the custard in a shallow pan, stirring vigorously with a fork every 30-45 minutes until frozen.
- ✓Serve with fresh berries or a drizzle of fruit compote.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of fresh raspberries or strawberries to the custard before churning.
- Infuse the cream with lemon zest for a citrusy note.
- For a richer flavor, use a mix of heavy cream and crème fraîche.