Christmas Stollen Ice
A delightful ice cream recipe featuring fresh ingredients from the dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggs
- 1 Vanilla bean
- 60 g powdered sugar
- 120 g white couverture chocolate
- 300 ml whipping cream
- 0.5 tsp stollen spice
- 30 g almond sticks
- 30 g brittle
- 1 pinch ground orange zest
- 50 g candied fruit (e.g., cherries, apricots)
- 20 g lemon curd
- 20 g raisins
- plant oil (for the pan)
- chocolate ornament (for decoration)
Instructions
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1.
Separate the eggs and place the egg whites in a large bowl to chill. Place the yolks in a saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds with the powdered sugar to the yolks. Whisk over a hot water bath with a whisk until thick and frothy. Melt the white couverture chocolate over another double boiler and stir into the yolks. Then beat quickly in ice water to cool faster.
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2.
Next, whip the cream with the stollen spice until stiff and fold it into the chilled egg mixture. Stir in the almonds, brittle, orange zest, candied fruit, lemon curd, and raisins. Beat the egg whites stiffly and fold them into the batter.
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3.
Oil a loaf pan lightly. Line it overhanging with plastic wrap. Pour the ice cream mixture in and smooth the top. Cover with plastic wrap and freeze completely for at least 6 hours.
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4.
Take the ice out of the freezer 10–15 minutes before serving to soften slightly. Remove from the mold and peel off the plastic. Dip a large knife into warm water before slicing thick slabs. Keep a cookie cutter (e.g., in a fir tree shape) under hot water and cut trees from the slices. Place on dessert plates and decorate with chocolate ornaments as desired.
