John Myers
Contents
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Ingredients
ice cream
- 4 piece Egg yolk
- 125 g Powdered sugar
- 500 ml Whipped cream
- 1 piece Tahitian vanilla pod
- 2 cl Cointreau
- Grated orange peel
Ice cream cones
- 250 g Flour
- 125 g Rock sugar brown
- 125 g Butter
- 2 tbsp Sugar
- 2 piece Eggs
- 1 pinch Aniseed spice
- 1 piece Dark couverture chocolate
Raspberry spiral
- 100 g Raspberries
- 1 tbsp Honey
- 2 tbsp Powdered sugar
Instructions
ice cream
- Beat the egg yolks and sugar over the water bath. Remove from the water bath and stir cold on ice. Stir in the vanilla pulp and Cointreau and fold the whipped cream into the mixture. Then put in a mold and put in the freezer for at least 6 hours. Stir once every hour to avoid ice crystals and make the ice creamier.
Ice cream cones
- Dissolve the rock candy in 1/2 l of boiling water and let it cool down. Beat the butter until foamy, add eggs, sugar, aniseed. Then alternately stir in the flour and the rock candy water. The dough is placed in a greased croissant iron, tablespoon at a time, baked until light brown and immediately rolled into bags or rolls. Dip the waffle ends in the liquid couverture and allow to cool.
Raspberry spiral
- Use a hand blender to puree the raspberries, honey and powdered sugar. Press through a fine sieve to filter out the seeds.
Nutrition
Serving: 100gCalories: 356kcalCarbohydrates: 41.7gProtein: 2.9gFat: 19.3g
