Fürst Pückler Ice Cream
easy
75 mins
75 mins
Ingredients
- 50 g Dark chocolate
- 3 (à 200 g) Cup of whipped cream
- 150 g Icing sugar
- 1 Vanilla pod
- 1 Egg Yolk
- 1/2 package (150 g) frozen strawberries
- 7-10 Tbsp parchment paper
- 100 g Whipped cream
- 6 chocolate flakes
- 7-10 Tbsp fresh strawberries
Directions
- 1
Line a box mould (1 1/2 litre capacity) with parchment paper. Melt the chocolate in a bain-marie and let it cool down a little. Whip the cream and icing sugar until stiff and divide into three bowls.
- 2
Mix a part of the cream with the chocolate, fill into the box form and smooth it down. Let it freeze in the freezer for 15 minutes. Cut the vanilla pod in half lengthwise and scrape out the pulp.
- 3
Mix vanilla pulp and egg yolk with the second part of the cream. Spread on the chocolate layer and freeze for another 15 minutes. Defrost the strawberries and puree them with the chopping stick of the hand mixer.
- 4
Stir the strawberry puree into the rest of the cream, spread on the vanilla layer. Let the cream ice cream freeze overnight. Dip the box mould briefly in hot water and rush out the ice cream. Remove the paper.
- 5
Cut the ice into thick slices. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Decorate each piece with a cream dab, chocolate flakes and possibly a strawberry slice.
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