semifredo stracciatella

Name: semifredo stracciatella
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 200 g Nut Nougat Cream; 50 g Dark chocolate; 400 g Whipped cream; 3 Eggs (size M); 75 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

200 g Nut Nougat Cream
50 g Dark chocolate
400 g Whipped cream
3 Eggs (size M)
75 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Cling film

Directions

1
Warm the nut nougat cream slightly. Chop the chocolate. Whip cream until stiff. Beat the eggs, sugar and vanilla sugar with the whisk of the hand mixer until white and creamy. Fold the egg foam mixture into the cream in portions
2
Pour the mixture into a foil-lined box mould (22 x 8 cm; 1.5 litre capacity). Pour nougat cream and chocolate into the mould and swirl with a fork. Cover the ice cream with foil and freeze it in the freezer for at least 8 hours (preferably overnight)
3
Loosen ice from the mould, remove foil. dust ice with cocoa and cut into slices
4
waiting time approx. 8 hours