Almond coconut ice cream with hot blueberries

Name: Almond coconut ice cream with hot blueberries
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 7-10 Tbsp For the ice cream (for 12 portions):; 1 vanilla pod or 1 packet of vanilla sugar; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 400 g Whipped cream; 60 g Sugar; 6 TABLESPOONS Rum; 100 g chopped almonds; 100 g Coconut flake; 7-10 Tbsp For the blueberry sauce; 1 (approx. 15 g) heaped tablespoon of cornflour; 1⁄4 l apple juice; 2 TABLESPOONS Sugar; 300 g Frozen blueberries

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

7-10 Tbsp For the ice cream (for 12 portions):
1 vanilla pod or 1 packet of vanilla sugar
3 Eggs (Gr. M)
7-10 Tbsp Salt
400 g Whipped cream
60 g Sugar
6 TABLESPOONS Rum
100 g chopped almonds
100 g Coconut flake
7-10 Tbsp For the blueberry sauce
1 (approx. 15 g) heaped tablespoon of cornflour
1⁄4 l apple juice
2 TABLESPOONS Sugar
300 g Frozen blueberries

Directions

1
For the ice cream, the day before, carve the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Beat the egg white and 1 pinch of salt until stiff. Whip the cream until stiff as well. Whip egg yolk, 60 g sugar, rum and vanilla pulp until thick and creamy.
2
Fold in almonds, cream and beaten egg white one after the other. Pour into a box form (approx. 20 cm long; approx. 1.25 l capacity) or bowl. Cover and freeze overnight.
3
For the blueberry sauce, stir the starch and 3 tbsp. apple juice until smooth. Boil up the rest of the juice and 2 tbsp. sugar. Bind with starch, bring to the boil and simmer briefly. Add frozen berries.
4
Shape half of the ice cream into 6 balls or cut into pieces (refreeze the remaining ice cream immediately). Roll the ice cream in coconut flakes one after the other. Arrange the ice cream with the hot blueberry sauce and serve immediately.