John Myers
Sea Buckthorn Ice Cream with Green Cake
The perfect sea buckthorn ice cream with green cake recipe with a picture and simple step-by-step instructions.
For the sea buckthorn ice cream:
- 300 ml Sea buckthorn orange juice
- 100 ml Sea buckthorn juice
- 60 g Sugar
- 150 g Cream
- 150 ml Milk
- 3 Pc. Egg yolk
For the green cake:
- 140 g Butter
- 200 g Powdered sugar
- 4 Pc. Eggs
- 250 g Unsalted pistachios, peeled
- 40 g Flour
- 1 Pc. Lemon
- 1 blackboard Chocolate
- 1 tsp Coconut oil
Sea buckthorn ice cream:
- Reduce orange and sea buckthorn juice, mother juice and sugar in a saucepan with the lid open (approx. 40 min).
- Add milk and cream to the reduced juice. Warm up but do not boil. Separate eggs, add egg yolks. Heat the mass to 80-85 degrees, stirring constantly, the ice mass then thickens.
- Pour the mixture through a sieve and allow to cool. Then cool down in the refrigerator and place in the ice cream maker for 60 minutes.
Green cake:
- Beat the butter and sugar until foamy, crack open the eggs and gradually add to the foamy butter.
- Chop the pistachios into medium coarse pieces, put some aside for garnish. Squeeze the lemon.
- Weigh out the flour, add all the remaining ingredients to the foam mixture and stir briefly. Put the cake batter into a greased square form (24×24 cm) lined with baking paper and bake for 20 min, 170 degrees, top and bottom heat.
- After cooling, cut into cubes or triangles with liquid chocolate (melt in a water bath) and decorate with whole pistachio nuts.
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