Ice cream, ice cream, baby: we recommend a homemade ice cream cake when the temperature is at its hottest. In a summery-fresh combination with fresh fruit and fine cocoa chocolate.
Recipe for an ice cream cake
Ingredients for the chocolate crunchy base:
100 g cornflakes, unsweetened
200 g fine flavor cocoa chocolate 'Rausch Pistachio Brittle Ecuador 70%'
Ingredients for yogurt ice cream:
250 g natural yogurt, 3.8 %
200 ml cream
40 g sugar
1organic lemon , grated
Ingredients for blackberry ice cream:
250 g natural yogurt, 3.8 %
300 g fresh blackberries
100 ml cream
70 g sugar
50 ml water
Ingredients for the chocolate ice cream:
5 eggs (very fresh directly from the farmer or pasteurized)
30 g sugar
100 g fine cocoa chocolate 'Rausch Pistachio Brittle Ecuador 70 %', liquid
200 ml cream
50 g fine cocoa chocolate 'Rausch Pistachio Brittle Ecuador 70 %', grated
Preparation of crispy base:
Crush the unsweetened cornflakes with a rolling pin.
Dissolve the fine cocoa chocolate in a bain-marie and mix with the cornflakes.
Spread the base on a springform pan lined with baking paper.
Then place in the fridge for 30 minutes.
Prepare the yogurt ice cream:
Whip the cream until stiff.
Mix the yogurt with the sugar and lemon zest.
Fold the whipped cream into the lemon yogurt. Spread over the chocolate crunchy base.
Then place in the freezer for 1 hour.
Preparation of blackberry ice cream:
Cook the blackberries with the sugar and water.
Allow the cream to cool, puree and strain if necessary (if you don't like seeds).
Now mix with the yoghurt and whip the cream until stiff.
Then fold in the whipped cream and spread onto the yoghurt ice cream.
Then place in the freezer for 1 hour.
Preparation of chocolate ice cream:
Beat the sugar and eggs with a mixer until frothy.
Dissolve the fine cocoa chocolate in a bain-marie and stir into the frothy sugar and egg mixture with a whisk.
Whip the cream until stiff and carefully fold in in 2 - 3 portions.
Grate the fine cocoa chocolate, stir in and spread onto the chilled blackberry ice cream.
Then place in the freezer for 1 hour.
Tip:
Before serving, decorate with fresh seasonal fruit, such as raspberries, redcurrants and blueberries, and place in the freezer again briefly.
