in Recipes

Ice cream cake

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Ingredients for 12 servings:

  • 1.250 g cream, 30%
  • 200 g meringue(s)
  • 2 bars of chocolate, semi-sweet
  • 200 g brittle
  • 5 points cream stiffener
  • Rum, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 20 minutes

Whip the cream until stiff. Crumble the meringues and coarsely grate the chocolate. Add the cream stiffener to the cream and stir the crumbled meringues, grated chocolate, and praline into the cream mixture. Add rum to taste. Pour everything into a 26 cm diameter springform pan lined with aluminum foil and freeze for at least 36 hours. Garnish with dollops of cream or meringues, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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