Prince Pückler Ice Cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Chop the chocolate, melt it on a hot water bath and let it cool down a bit. Whip 600 g cream and icing sugar until stiff and spread on three bowls. Mix part of the cream with the chocolate. Rinse a saddle of venison or box form (1 1/2 litre capacity) with cold water. Pour in chocolate cream and smooth it down.

2. 2

   Let it freeze in the freezer for about 15 minutes. Mix vanillin sugar and egg yolk with the second part of the cream. Spread on the chocolate layer and freeze for another 15 minutes. Wash and clean 150 g strawberries and puree them with the cutting stick of the hand mixer. Stir the strawberry puree into the rest of the cream and spread it on the vanilla layer. Let the cream ice cream freeze overnight. Wash, clean and halve 50 g strawberries. Hold the box mould briefly in hot water and turn the ice cream out onto a plate. Whip 100 g cream until stiff, spread the ice cream with it and pass it through with a cake comb.

3. 3

   Stir the strawberry puree into the rest of the cream and spread it on the vanilla layer. Let the cream ice cream freeze overnight. Wash, clean and halve 50 g strawberries. Hold the box mould briefly in hot water and turn the ice cream out onto a plate. Whip 100 g cream until stiff, spread the ice cream with it and pass it through with a cake comb. Serve decorated with crumbled bark chocolate and strawberries

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
260 kcal

CARBS
18 g

FATS
20 g

PROTEINS
2 g