Strawberry Ice Cream Cake
A dessert recipe featuring fresh ingredients from the cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g mixed dried fruit
- 100 g Strawberries
- 400 g whipping cream
- juice of one lemon
- vanilla beans
- 4 egg yolks
- 50 g liquid honey
- 80 g chopped pistachios
- 50 g almond slivers
- 2 Tbsp whole pistachios
Instructions
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1.
Clean, wash and puree the strawberries, then strain through a sieve. Bring half the cream with lemon juice and vanilla bean seeds to a boil. In a metal bowl over a bain‑marie, whisk the egg yolks and honey until creamy. Slowly pour in the hot cream while continuing to beat until a thick mixture forms.
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2.
Remove from the bain‑marie and let cool while stirring. Roughly chop the dried fruit. Whip the remaining cream stiff and fold it into the custard. Mix one third of the custard with chopped pistachios, and combine the rest with strawberry puree and dried fruit. Spread a generous layer of the pistachio mixture in a 1.5‑liter dome‑shaped metal terrine.
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3.
Place in the freezer and let set for 1 hour. Then pour in the strawberry cream, return to the freezer, and allow to firm for another 2 hours. Before serving, let sit briefly at room temperature, then unmold and top with whole pistachios. Toast almond slivers in a dry pan without fat and scatter them around the rim.
