Hamburg whisk

Name: Hamburg whisk
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Vanilla pod; 8 very fresh egg yolks (size M); 300 g Sugar; 550 ml Milk; 300 g Fresh cream; 125 g Chocolate biscuits (cookies); 100 ml Marsala (sweet wine)

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Vanilla pod
8 very fresh egg yolks (size M)
300 g Sugar
550 ml Milk
300 g Fresh cream
125 g Chocolate biscuits (cookies)
100 ml Marsala (sweet wine)

Directions

1
Cut open the vanilla pod, scrape out the pulp. Whisk the pulp, 3 egg yolks and 100 g sugar with the whisk of the hand mixer until white-creamy.
2
Heat 250 ml milk with the vanilla pod (do not boil), remove from the heat. Remove the pod, rinse, dab dry and use for other purposes. Gradually stir hot milk into the egg yolks.
3
Whip the mixture over a hot water bath until thick and creamy.
4
Whip the crème fraîche with the whisk of the hand mixer for 2-3 minutes, stir into the egg yolk mixture. Coarsely chop the biscuits and fold in. Pour the cream into a mould and freeze for 2-3 hours. Stir the cream through, freeze for another 4-6 hours.
5
Beat 5 egg yolks, Marsala, 300 milk and 200 g sugar in a bowl over a hot water bath until creamy and light. Volume should double. Approximately 15 minutes before serving, remove the cream and allow to temper.
6
Cut 4 scoops from the ice cream. Refreeze the rest immediately and use them for other purposes. Fill a jug with the foam cream. Arrange ice cream on plates. Marinated berries taste good with it.