Blueberry Ice Cake
A fresh blueberry ice cake recipe from the ice cake category. Try this and more recipes from Spoonsparrow!
Ingredients
- 400 ml milk
- 200 ml whipping cream
- 1 vanilla pod
- 6 egg yolks
- 180 g sugar
- 150 g cornflakes
- 200 g milk chocolate couverture
- 500 g Blueberries
- 100 g sugar
Instructions
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1.
Add the milk and cream to a pot, split the vanilla pod lengthwise, scrape out the seeds and stir both the seeds and pod into the milk-cream mixture and bring to a boil. Whisk the egg yolks with the sugar over a hot, non-boiling water bath until creamy; remove from the bath, slowly whisk in the slightly cooled milk, pour everything back into the pot, fish out the vanilla pod, and stir on low heat with a wooden spoon until the custard thickens—never let it boil. Cool the vanilla custard over ice water, stirring occasionally. Transfer the custard to an ice cream maker and churn.
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2.
Crush the cornflakes with a rolling pin. Melt the chocolate couverture over a hot, non-boiling water bath and mix in the crushed cornflakes. Form two layers the size of a springform pan (best in two lined pans) and chill until set.
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3.
Wash, rinse, and drain the blueberries. Mix them with sugar and let sit for about an hour. Then puree half the berries, combine with the remaining berries, and fold gently into the still-creamy ice cream mixture to create a marbled effect. Spread half of the mixture onto one layer, place the second layer on top, and spread the rest over it. Freeze for about two hours.
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4.
Before serving, chill the cake in the refrigerator for 30 minutes, scatter the remaining blueberries on top, slice, and serve.
