John Myers
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Ice Cream, Fruit and Chocolate
The perfect ice cream, fruit and chocolate recipe with a picture and simple step-by-step instructions.
Ice cream tart:
First layer:
- 3 Pc. Egg yolk
- 50 g Sugar
- 250 ml Cream
- 3 Pc. Protein
- Sugar
- 100 g Ground almonds
- 2 cl Orange liqueur
Second layer:
- 4 Pc. Protein
- 500 ml Cream
- 100 g Sugar
- 6 Pc. Meringue bowls
- 100 g Bark chocolate
Plum compote:
- 1 kg Plums
- Sugar
- Cinnamon
- Lemon juice
- Orange liqueur
Salted caramel sauce:
- 200 g Sugar
- 85 g Salted butter
- 120 g Cream
- Chocolate sail:
- 300 g Chocolate
Ice cream tart:
- For the first layer, beat the egg yolks with the sugar until frothy. In a separate bowl, whip the cream until stiff and in a third container, beat the egg whites with a little sugar until stiff.
- Now fold the ground almonds with the liqueur into the egg yolk mixture and carefully mix in the cream. Finally, the protein mass is folded in. Put everything in a flat, approx. 30 x 40 cm pan and freeze.
- For the second layer, beat the egg whites with 50 g of sugar until stiff, separately beat the cream with 50 g of sugar until stiff. Roughly crumble the meringue shells and the bark chocolate and fold them into the whipped cream. Finally, fold the egg white mixture into the cream mixture.
- Spread the whole thing evenly over the first layer and freeze again. After approx. 8-9 hours the mass is frozen through and can be cut out with portioning rings for serving.
Plum compote:
- Wash and core the plums and cut into wedges. Sauté the plum wedges in a saucepan with the sugar and cinnamon and let it reduce. Let some orange liqueur and lemon juice simmer for the taste.
Salted caramel sauce:
- For the salted caramel sauce, melt the sugar in a large non-stick pan (be careful! Not too long, otherwise the mixture will be bitter). When the sugar has melted, add the butter and stir well. Then remove the pan from the hotplate and let cool down for a moment.
- Carefully stir the cream into the sugar mass until everything has a smooth consistency. The mass becomes a little thicker when cold.
Chocolate sail:
- Lay out a piece of baking paper for the chocolate sails. Melt the chocolate in a double boiler.
- Put the melted chocolate in a freezer bag and cut off a tip. Now use the piping bag that has been created to spray the chocolate onto the baking paper so that a sail (triangle) forms as a grid.
- Now put each individual sail around a (e.g. 400 g) tin and let it harden in the refrigerator. Cut out the ice cream cake to serve.
Serve:
- Remove the chocolate sail from the baking paper and place over the ice cream cake. Garnish with the plum compote and caramel sauce.
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