John Myers
Baked Ice Cream
The perfect baked ice cream recipe with a picture and simple step-by-step instructions.
- 250 ml Milk
- 250 ml Cream
- 1 piece Vanilla pod
- 6 piece Egg yolk
- 125 g Sugar
- 500 g Fruit
- 10 piece Protein
- 1 Splash Lemon juice
- 1 shot Honey liqueur
- 1 packet Vanilla sugar
- 1 tbsp Flaked almonds
- Put the milk and cream in a saucepan. Cut the vanilla pod lengthways and place in the milk-cream mixture. Bring the whole thing to a boil, then remove from the stove and let it steep for about 10 minutes. Take out the vanilla pod, scrape out the pulp and add to the milk-cream mixture.
- Whip the egg yolks and sugar to a creamy mass. Mix the warm milk-cream mixture and the egg-sugar mixture together and allow to thicken for about 7 minutes over low heat, stirring constantly. Let the mixture cool down and stir it every now and then.
- Pour the cooled mass into a container, cover with cling film and place in the freezer. After about 90 minutes, stir well again, smooth out and freeze again.
- Wash the fruit, cut into small cubes and drizzle with lemon juice and honey liqueur. Mix everything together well and let it steep (if possible about three hours).
- Beat the egg whites very stiffly and pour in the vanilla sugar (amount according to taste). Place the dessert rings on a baking sheet lined with baking paper and fill in the fruit cubes evenly.
- Place a scoop of vanilla ice cream on each of the fruit cubes and cover with egg whites. No ice or fruit should “blink” through the egg whites. If necessary, sprinkle the egg whites with flaked almonds.
- Baked in a preheated oven at 225 ° C for about 2-3 minutes until the ice snow is lightly browned and serve immediately.
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