Bearnaise ice cream

A famous warm sauce, presented as ice cream

Debic Chef ice cream


Bearnaise ice cream

50 ml Debic Roast & Fry

100 g dextrose

100 ml tarragon vinegar

15 g low-fat milk powder

250 g whole milk

200 g egg yolk

50 ml olive oil

30 g tarragon


Bearnaise ice cream

Heat the whole milk together with the dextrose and the low-fat milk powder.

Mix the egg yolk with the vinegar and stir until smooth. Pour the warm milk on top.

Heat the mixture while beating until the yolk starts to firm. Add butter and olive oil.

Next, add 20 g of tarragon and let this set in the refrigerator for 12 hours.

Remove the tarragon and freeze the mixture in Pacojet beakers or run it in the ice cream machine.


Add 10 g finely chopped tarragon leaves immediately before serving.