Preparation time: 20 minutes
+ 1 hour waiting time
Cooking time: About 20 minutes
An original recipe from Jean-Paul Jeunet of the Restaurant Jean-Paul Jeunet
Macvin is a sweet fortified wine from France's Jura region.
- Melt the caraque chocolate in a double boiler. Brush the chocolate in circles onto a baking sheet lined with plastic wrap to form the soft chocolate tuiles. Let set in a cool place.
Making the ice cream
- Combine the sugar and eggs. Whisk well until light and pale.
- Bring the milk to a boil with the cream and butter. Mix into the eggs and sugar. Cook to 82° C. (180° F), stirring constantly. (Use a candy thermometer.) Strain and set aside.
Making the crispy chocolate tuiles
- Melt the butter; add the honey, flour, milk powder, cocoa and orange juice. Let rest 1 hour. Spread in circles on a buttered baking sheet.
- Bake in a moderate oven (150° C/300° F) for 5 minutes and remove from the pan immediately.
Finishing and presentation
- Dry the gingerbread (pain d'épices) in the oven and grind it to a powder. Pour the ice cream mixture into an ice cream maker and process until two-thirds frozen, then add the gingerbread powder and finish the ice cream.
- Pour the macvin into a saucepan; bring to a boil; reduce by half; add the honey and butter.
- Place a scoop of ice cream on a plate; add a soft chocolate tuile, then another scoop, and a crispy tuile. Surround with a ribbon of the reduced macvin.
A Macvin from the Jura
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