John Myers
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Raspberry and Rosemary Ice Cream with Mini Bundt Cake
The perfect raspberry and rosemary ice cream with mini bundt cake recipe with a picture and simple step-by-step instructions.
For the ice cream
- 250 ml Milk
- 250 ml Cream
- 8 g Rosemary needles
- 0,25 Pc. Vanilla pod scraped out
- 1 Pc. Lemon zest
- 6 Pc. Egg yolk
- 100 g Cane sugar
- 300 g Fresh raspberries
For the mini bundt cake
- 100 g Soft butter
- 60 g Sugar
- 100 g Quark
- 100 ml Milk
- 250 g Flour
- 3 tsp Baking powder
- 1 Pc. Egg
- 1 pinch Salt
For the ice cream
- Put the milk, cream, rosemary, vanilla pulp with stick and lemon zest in a saucepan. Gently bring to the boil and then simmer for 5-8 minutes while stirring. Then take it off the stove.
- In the meantime, beat the egg yolks and cane sugar in a large bowl until frothy. Pour in some of the warm milk mixture while beating. Then put the egg mixture in the saucepan and beat vigorously. Put the pot back on the stove and heat while stirring. The mass must not boil !!!!
- Beat until the back of a spoon is covered by the cream while stirring. Then take the cream off the stove and immediately strain it through a fine-mesh sieve (please have it ready) into a bowl.
- Coarsely mash the raspberries in a small bowl with a fork and fold them into the warm cream. Let the mixture cool down completely and then use an ice cream maker to make ice.
For the mini bundt cake
- Mix all ingredients together vigorously. Place in a mini bundt cake pan (looks like a muffin tin) and bake in the oven at 180C for 15-20 minutes.
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