ice cream cake with forest fruits

ice cream cake with forest fruits

This ice cream cake is a variation on the classic "ice cream bomb". You can choose the shape yourself, depending on the bowl in which you will scoop the ice cream. Even individual portions are possible, for example in coffee cups or soup bowls. The chocolate ice cream is a hit, perhaps partly because it contains the brown Austrian Strohrum at 56° alcohol. Other drinks are conceivable, but it is best to choose the slightly sweeter types, such as liqueurs. Please note that the use of alcohol in an ice cream cake is not child friendly. In a cold preparation such as this, the alcohol absolutely does not evaporate.
ingredients - info
Ice cream: 3 egg yolks 100 g granulated sugar 10 g vanilla sugar 25 cl whole milk 25 cl full cream Chocolate ice cream: 3 egg yolks 100 g icing sugar 10 g vanilla sugar 15 g cocoa powder mocha flavouring 25 cl whole milk 25 cl full cream Stroh-rum dark chocolate
Preparation. Take an oval glass bowl and line the inside with foil. Place the bowl in the fridge. Ice cream. Beat the egg yolks with the sugars to a white frothy mass, a ruban. Add the cold milk while stirring. Beat the cream almost until stiff and mix carefully with the first preparation. Pour the mixture into the ice cream maker, set it to ice cream mode and let it run for about 45 minutes, or until your machine indicates that the ice cream is ready. Spoon the ice cream into the bowl and cover the sides and bottom with it. Leave enough room in the middle for the chocolate ice cream. Place the bowl in the freezer compartment. Chocolate ice cream. Beat the egg yolks with the icing sugar and the vanilla sugar to a ruban. Mix in the cocoa powder. While stirring, add the cold whole milk, a few drops of mocha essence and a shot glass of Stroh rum. Beat the full cream until almost stiff. Mix the cocoa preparation with the cream and pour the substance into the ice cream maker. Set it to the 'ice cream' position and let it run for about 45 minutes or until your machine indicates that the ice cream is ready. Add a few bars of finely chopped dark chocolate to the ice cream preparation halfway through. Spoon the chocolate ice cream into the middle of the bowl, on top of the ice cream. Cover with foil and put the bowl back in the freezing compartment. Finishing off. Melt a packet of dark chocolate au bain-marie. Pour the melted chocolate onto a sheet of baking paper on an oven tray. Spread the chocolate evenly over the sheet with the back of a spoon. Place the tray in a cool place and allow the chocolate to set completely.
Whip the contents of a bottle of cream until stiff and pour into a piping bag with a serrated mouth. Set aside in a cool place. Break the chocolate sheet into chunks. Remove the ice cream cake from the freezer and remove the foil. Place the cake in the middle on a dish that has approximately the same oval shape. Now pipe the whipped cream from the piping bag all around and on top. Stick the slices of chocolate around the edge. Place the cake back in the freezer until the layer of whipped cream has also frozen. Finish the ice cream cake just before serving. Decorate the top with fresh fruit, in this case a mixture of forest fruits, star fruit and golden berries. Dust with icing sugar and cocoa powder as you wish. Spoon a spoonful of advocaat on top here and there. Finally, finish off the edge of the dish with a layer of cocoa powder, so that any stains from ice cream and cream are camouflaged.
Nederlands - français
Finish: dark chocolate forest fruit mixture goldberry starfruit whipped cream eggnog cocoa powder icing sugar
?
Belgian Cuisine and more creative cooking

ice cream cake

with forest fruits

This ice cream cake is a variation on the classic "ice cream bomb". You can choose the shape yourself, depending on the bowl in which you will scoop the ice cream. Even individual portions are possible, for example in coffee cups or soup bowls. The chocolate ice cream is a hit, perhaps partly because it contains the brown Austrian Strohrum at 56° alcohol. Other drinks are conceivable, but it is best to choose the slightly sweeter types, such as liqueurs. Please note that the use of alcohol in an ice cream cake is not child friendly. In a cold preparation such as this, the alcohol absolutely does not evaporate.
Preparation. Take an oval glass bowl and line the inside with foil. Place the bowl in the fridge. Ice cream. Beat the egg yolks with the sugars to a white frothy mass, a ruban. Add the cold milk while stirring. Beat the cream almost until stiff and mix carefully with the first preparation. Pour the mixture into the ice cream maker, set it to ice cream mode and let it run for about 45 minutes, or until your machine indicates that the ice cream is ready. Spoon the ice cream into the bowl and cover the sides and bottom with it. Leave enough room in the middle for the chocolate ice cream. Place the bowl in the freezer compartment. Chocolate ice cream. Beat the egg yolks with the icing sugar and the vanilla sugar to a ruban. Mix in the cocoa powder. While stirring, add the cold whole milk, a few drops of mocha essence and a shot glass of Stroh rum. Beat the full cream until almost stiff. Mix the cocoa preparation with the cream and pour the substance into the ice cream maker. Set it to the 'ice cream' position and let it run for about 45 minutes or until your machine indicates that the ice cream is ready. Add a few bars of finely chopped dark chocolate to the ice cream preparation halfway through. Spoon the chocolate ice cream into the middle of the bowl, on top of the ice cream. Cover with foil and put the bowl back in the freezing compartment. Finishing off. Melt a packet of dark chocolate au bain-marie. Pour the melted chocolate onto a sheet of baking paper on an oven tray. Spread the chocolate evenly over the sheet with the back of a spoon. Place the tray in a cool place and allow the chocolate to set completely.
Whip the contents of a bottle of cream until stiff and pour into a piping bag with a serrated mouth. Set aside in a cool place. Break the chocolate sheet into chunks. Remove the ice cream cake from the freezer and remove the foil. Place the cake in the middle on a dish that has approximately the same oval shape. Now pipe the whipped cream from the piping bag all around and on top. Stick the slices of chocolate around the edge. Place the cake back in the freezer until the layer of whipped cream has also frozen. Finish the ice cream cake just before serving. Decorate the top with fresh fruit, in this case a mixture of forest fruits, star fruit and golden berries. Dust with icing sugar and cocoa powder as you wish. Spoon a spoonful of advocaat on top here and there. Finally, finish off the edge of the dish with a layer of cocoa powder, so that any stains from ice cream and cream are camouflaged.
Ice cream: 3 egg yolks 100 g granulated sugar 10 g vanilla sugar 25 cl whole milk 25 cl full cream Chocolate ice cream: 3 egg yolks 100 g icing sugar 10 g vanilla sugar 15 g cocoa powder mocha flavouring 25 cl whole milk 25 cl full cream Stroh-rum dark chocolate
Finish: dark chocolate forest fruit mixture goldberry starfruit whipped cream eggnog cocoa powder icing sugar
?
privacy policy
Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS