John Myers
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Homemade Heart Ice Cream with Chocolate and cold Snout
The perfect homemade heart ice cream with chocolate and cold snout recipe with a picture and simple step-by-step instructions.
Biscuit cake / cold dog
- 3 Pc. Eggs
- 125 g Cocoa
- 150 g Powdered sugar
- 30 Pc. Cookies salty
Heart ice
- 0,5 l Cream
- 3 Pc. Egg yolk
- 60 g Sugar
- 0,5 Pc. Vanilla pod
- 10 Pc. Fresh strawberry
- 50 g Dark chocolate
Biscuit cake / cold dog
- Beat the eggs, powdered sugar and cocoa with a whisk. Melt the butter and add it. There is a solid spreadable cream.
- Line a bread pan with baking paper and then alternately distribute chocolate cream and biscuits.
- Like building a house. A layer of chocolate cream and a layer of cookies. Starting with the cream and ending with it. Cover and put in the refrigerator for at least 2 days.
Heart ice
- Whip the cream until stiff. Scrape out the vanilla pod. Beat egg yolks with sugar and vanilla (about 5 minutes). Crush the dark chocolate. Carefully stir the cream and dark chocolate into the egg mixture. Stir carefully.
- Pour ice cream into the shapes you want. Put a baking dish for heart ice cream and then cut out hearts when the ice cream is frozen. Garnish with melted dark chocolate. Dip the strawberries in dark chocolate and allow to cool.
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