Antoine's Pecan Meringue Glacée Recipe

1. Infuse milk and cream

In a medium saucepan combine whole milk, heavy cream, orange zest, ground cinnamon and ground nutmeg. Heat over medium until just below boiling (small bubbles at edge), stirring occasionally. Remove from heat, cover and let steep 20 minutes to allow zest and spices to infuse.

2. Make custard

Whisk the egg yolks with 3 tablespoons granulated sugar and 1 tablespoon brown sugar in a bowl until pale and slightly thickened. Reheat the infused milk mixture to a simmer. Slowly temper about 1/2 cup of the hot milk into the yolk mixture, whisking constantly, then slowly pour the yolk mixture back into the saucepan with the remaining milk, stirring continuously.

3. Thicken custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil. Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon softened butter.

4. Finish base

Strain the custard through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits. Stir in the dried fruit mix and 2 tablespoons dark rum (if using). Chill the custard thoroughly (2–4 hours) in the refrigerator until cold. Once cold, churn in an ice cream maker according to manufacturer’s instructions until soft-set. Transfer to a container and freeze at least 4 hours to firm.

5. In a heavy-bottomed saucepan over medium heat add 1 cup granulated sugar. Without stirring too much, let sugar melt and caramelize—swirl the pan occasionally—until it reaches a deep amber color. When the sugar is nearly caramelized, add 6 tablespoons butter (be careful, it will sputter). Stir until butter melts and is incorporated.

6. Carefully pour in 1 cup heavy cream while stirring; the mixture will bubble violently. Stir until smooth, then remove from heat and stir in 2 tablespoons dark rum, 1 teaspoon sea salt and 1 teaspoon vanilla extract. If you want an extra toasted flavor, return to low heat briefly to simmer 1–2 minutes, then cool slightly. Cool to warm before using; sauce will thicken as it cools. Reserve about 1 cup for assembly and store extra in refrigerator (reheat gently to pourable).

7. Toast nuts

Preheat oven to 325°F (160°C). Spread pecans and sliced almonds on a baking sheet in a single layer. Toast for 8–10 minutes, shaking the pan once, until fragrant and lightly browned. Remove and let cool. Reserve 1 cup toasted pecans (coarsely chop if not already) to fold into meringue; keep remaining sliced almonds for garnish.

8. Make pecan meringue

Ensure mixing bowl and whisk are completely clean and dry. In the bowl of a stand mixer (or with a hand mixer), beat 4 egg whites with 1 teaspoon cream of tartar on medium speed until foamy. Gradually add 1 cup granulated sugar, a tablespoon at a time, while increasing speed to high, and beat until glossy, stiff peaks form and sugar is dissolved. Beat in 1 teaspoon vanilla. Fold in the cooled toasted pecans gently to make a chunkier meringue.

9. Bake meringue (optional)

If you prefer crunchy meringue shards, drop spoonfuls of the pecan meringue onto a parchment-lined baking sheet and bake at 225°F (110°C) for 60–75 minutes until dry and crisp. Cool completely. Alternatively, use the raw/soft meringue as a marshmallow-like swirl in the ice cream; if using soft, chill briefly before folding into ice cream to maintain structure.

10. While ice cream is in its final freeze or when ready to plate, melt 4 oz chopped dark chocolate in a heatproof bowl set over gently simmering water (double boiler) or in 15–20 second bursts in the microwave, stirring until smooth. Cool slightly to thicken for drizzling if desired.

11. Butter the Leidenheimer French bread slices lightly on both sides with 2 tablespoons unsalted butter. Toast in a skillet over medium heat or under a broiler until golden and crisp on both sides. Keep warm for serving alongside the glacée.

12. Scoop softened King Cake ice cream into a loaf pan or individual molds to assemble as a glacée. As you layer, drizzle warmed toasted butter-rum caramel sauce in ribbons between layers so there are streaks of sauce throughout. Fold or dollop portions of the pecan meringue (either soft or broken crisp shards) into the ice cream near the surface so some meringue remains visible after freezing.

13. Freeze the assembled glacée until firm, at least 4 hours or overnight. To serve, let rest at room temperature 5–8 minutes to soften slightly for easier slicing or scooping. Place slices or scoops on serving plates with a toasted Leidenheimer bread slice on the side.

14. Finish plates by drizzling additional warmed butter-rum caramel and a small stream of melted dark chocolate over the ice cream and bread. Sprinkle toasted sliced almonds and extra toasted pecan halves for crunch and garnish. Dust lightly with powdered sugar if desired. Serve immediately.