Cream ice cream with hot cherries

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut the ginger into sticks. Separate eggs. Beat egg whites and cream separately until stiff

2. 2

   Scratch the vanilla pod lengthwise, scrape out the pulp. Beat egg yolk, vanilla pulp and 100 g sugar until foamy. Fold in cream, beaten egg white and half of the ginger. Line the saddle of venison (30 cm long) or box form (25 cm long) with foil. Pour in ice cream mixture. Let it freeze overnight

3. 3

   Drain the cherries, bring the juice to the boil with 1 tablespoon (20 g) sugar. Stir starch and 4 tablespoons of water until smooth, stir into the juice, bring to the boil. Add the cherries

4. 4

   Turn out the ice, cut off 8-12 slices. Refreeze the rest. Decorate the ice cream with cherries and the rest ginger

Nutrition Facts

KCAL
120 kcal

CARBS
17 g

FATS
5 g

PROTEINS
2 g