Chef Juliette
Filbert Ice-cream
Lightly torrified filberts, pounded with milk and infused for twenty minutes, give this custard ice its round, toasted perfume. Stop at pale gold, because one shade darker turns the whole churn bitter.
Recipe Archive
Desserts
Desserts bring structure to sweetness, from cakes and custards to frozen treats and fruit-driven finishes that close the meal with intention.
1329 recipes
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Recipes
Chef Juliette
Coffee Ice-cream
Freshly roasted beans surrender their perfume to hot milk for twenty minutes, then a silken crème anglaise turns beneath the paddle into coffee ice cream with depth, clarity, and no bitterness.
Chef Juliette
Chocolate Ice-cream
Glace au chocolat turns vanilla-scented milk custard and water-dissolved chocolate into a dark, satin-smooth scoop, proof that careful tempering and a cold base matter more than cream.
Chef Juliette
Walnut Ice-cream
Glace aux noix turns peeled walnuts, boiling milk, and a gentle crème anglaise into pale, deeply nutty ice cream. Remove every bitter skin, then the custard and freezer can do their quiet work.
Chef Juliette
Pistachio Ice-cream
Crème glacée aux pistaches turns two nuts into one clear flavour: pistachio for fragrance and colour, sweet almond for body, held in a silken custard and churned until dense and supple.
Chef Juliette
Pralined Ice-cream
Glace pralinée turns two prepared elements into one exact dessert: old-gold almond pralin powdered fine, stirred through cold vanilla custard, then churned until caramel and cream meet without hard grit.
Chef Juliette
Tea Ice-cream
Glace au thé turns one forceful, brief infusion into a pale, silky custard ice, fragrant before it is sweet and firm enough to scoop generously after dinner.
Chef Juliette
Vanilla Ice-cream
Glace à la vanille teaches the quiet discipline of infusion: boiled milk, one generous vanilla pod, and twenty covered minutes, followed by a gentle custard and a patient churn into fragrant ivory scoops.
Chef Juliette
Preparations for Fruit Ices
Glaces aux fruits teach the governing balance of frozen fruit: 32° syrup for body, strained purée for character, and at least one whole lemon per quart so the fruit tastes more fully of itself.
Chef Juliette
The Making of Fruit Ice Preparations
Two classical paths, one clean lesson: balance fruit and sugar while the mixture is cold, then churn it fine. Master that correction and every ripe fruit can become a proper glace.
Chef Juliette
Liqueur-ice Preparations
Glaces aux liqueurs hold one exact balance: fruit-ice syrup, lemon, and liqueur measured at one part to ten, with tea, orange rind, or noyau making each spirit taste more completely itself.
Chef Juliette
Apricot Ice
Glace aux abricots holds ripe fruit at the exact sweetness that freezes smooth: apricot perfume sharpened with lemon, churned pale orange, and served cold enough to soften slowly.
Chef Juliette
Pine-apple Ice
Glace à l'ananas turns ripe fruit, patient maceration, lemon, and a whisper of kirsch into a bright, fine-textured ice. Two quiet hours in syrup decide everything.
Chef Juliette
Banana Ice
Glace aux Bananes proves that sweetness needs opposition: ripe banana and maraschino softened by a two-hour maceration, then cut with all three lemons and churned to a pale, fragrant ice.
Chef Juliette
Cherry Ice
Ripe cherries, kirsched syrup, lemon, and one restrained almond note become a garnet ice that scoops softly, tastes intensely of its fruit, and waits beautifully for the long outdoor table.
Chef Juliette
Lemon Ice
Three lemon zests, four lemons, and two oranges make a clean, fragrant glace au citron, steeped cold and churned fine: the frozen lesson in sweetness, acid, and patience.
Chef Juliette
Strawberry Ice
Glace aux fraises keeps the berries raw and vivid, then balances their purée with superfine sugar, orange, lemon, and just enough water for a clean, soft scoop under summer shade.
Chef Juliette
Raspberry Ice
Glace aux framboises turns purée, syrup, orange, and lemon into a ruby ice, then adds cold cream at the half-set stage for a softer scoop without losing the fruit's bright edge.
Chef Juliette
Red-currant Ice
Glace aux Groseilles proves that balance is the dessert: red-currant juice and syrup, frozen fine, with the fruit’s own acidity doing the work lemon usually must.
Chef Juliette
Tangerine Ice
Hot syrup captures the perfume of tangerine zest, fresh citrus sharpens it, and a careful sugar balance keeps every spoonful bright, smooth, and clean on the palate.
Chef Juliette
Melon Ice
Glace au melon is summer held cold: ripe perfumed fruit, measured syrup, bright citrus, and orange flower, churned fine enough to melt on the tongue before its fragrance disappears.
Chef Juliette
Orange Ice
Glace à l’Orange is sugar concentration made delicious: zest infused in boiling syrup, fresh juice added cold, and lemon sharpening the fruit into a fine, bright ice that scoops cleanly.
Chef Juliette
Peach Ice
Glace aux pêches is ripe peach held at its brightest: equal measures of fresh purée and calibrated syrup, sharpened with lemon, then frozen smooth enough to yield under the spoon.
Chef Juliette
Pear Ice
Glace aux Poires Williams turns ripe pear, sugar, lemon, and exact syrup density into a pale, fragrant ice: work quickly, sieve finely, and 22° Baumé gives the spoon its clean, yielding texture.
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