Pumpernickel ice cream with sour cherries

Ingredients for 4 servings:

• 150 g pumpernickel
• 4 tbsp rum or cherry brandy
• 3 egg yolks
• 3 egg whites
• 150 g sugar
• 200 g cream
• 1 packet of Bourbon vanilla sugar
• 200 g sour cherries, from the jar
• 200 ml cherry juice, from the jar
• 70 g sugar
• lemon zest
• cornstarch
• some mint leaves
• some ice cream cones

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

a Westphalian variation for dessert

Crumble the pumpernickel very finely with your hands. Mix in the rum and set aside. Beat three egg yolks with sugar and 100 ml of cream in a bowl over a gently simmering water bath until creamy. Then stir in cold water until cold. Whisk the egg whites and cream separately until stiff. Add to the cooled egg mixture with the vanilla sugar and mix well. Fold in the pumpernickel crumbs and transfer to a suitable dish. This makes about 1 liter of ice cream. Freeze overnight. Drain the cherries and chop them finely. Bring to the boil with the juice, sugar, and lemon zest. Thicken with a little cornstarch and let cool. Place the cherries on a very cold plate and add the pumpernickel ice cream. Garnish with ice cream cones and mint leaves. Tip: For adults, you can also flavor the cherries with a little cherry brandy.