Iced Cheese à la Bourgeoise

Delicious - very similar to ice cream

Iced Cheese à la Bourgeoise

Origin: Saint-Louis Forts and Châteaux National Historic Site
Region: Quebec
Period: 18th Century
Course: Desserts and Baked Goods

© Parks Canada

Archeological excavations at the Saint Louis Forts and Chateaux National Historic Site uncovered many dishes – such as the 19th plates shown above – that help us to imagine the many meals, both simple and lavish, that were held here over three centuries.

Iced Cheese à la Bourgeoise


  • 2 cups | 500 ml 35% cream
  • 1 cup | 250 ml milk
  • 1 egg yolk, lightly beaten
  • ¾ cup |180 ml refined sugar
  • 3-4 tsp | 15-20 ml lemon extract or orange blossom water


  • Place the cream, milk and egg yolk in a saucepan over medium heat. Gradually add the sugar, beating continuously with a whisk, and bring to a boil. After 15 minutes, the cream should start to foam indicating that it is beginning to boil. Continue to beat for one minute. After 5 or 6 large bubbles appear, remove from heat, add the flavoring and beat slightly. Taste and adjust the flavour.
  • Pour into six single serving dishes and freeze for 2 hours, then unmould and serve.
  • Alternately, pour into a tin mould and freeze for four hours. To remove, plunge the mould into hot water for a fraction of a second; place a dish on top of the mould then turn upside down. Serve immediately.


Recipe tested by Chef Scott Warrick, Algonquin College School of Hospitality and Tourism

The recipe was adapted from the book A Taste of History: The Origins of Quebec's Gastronomy. Yvon Desloges and Marc Lafrance. Éditions de la Chenelière. Montréal 1989. English-French book. ISBN : 2-89310-028-7. The authors found the original recipe in La Cuisinière bourgeoise, by Menon, which dates to 1772.