Strawberry ice cream cake

Name: Strawberry ice cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 350 g Strawberries; 6 fresh organic egg yolks (size M); 1 fresh organic egg (size M); 3 TABLESPOONS Lemon juice; 5 TABLESPOONS Sugar; 400 g Whipped cream; 150 g Butter; 250 g Dark chocolate; 175 g Butter biscuits; 50 g Almond kernels with skin; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

350 g Strawberries
6 fresh organic egg yolks (size M)
1 fresh organic egg (size M)
3 TABLESPOONS Lemon juice
5 TABLESPOONS Sugar
400 g Whipped cream
150 g Butter
250 g Dark chocolate
175 g Butter biscuits
50 g Almond kernels with skin
7-10 Tbsp Cling film

Directions

1
Wash the strawberries, put some nice ones aside for decoration. Clean the rest of the strawberries, chop them up and puree them. Beat the egg yolks, egg, lemon juice and sugar in a metal bowl over a hot water bath with the whisk of the hand mixer for about 10 minutes until whitish and thick.
2
Mix egg mixture with strawberry puree. Whip cream until stiff, fold in. Freeze the mixture in an ice-cream maker (or put it in a flat form and freeze for about 2 hours, stirring vigorously every 20-30 minutes)
3
Melt butter in a pot. Chop 150 g chocolate and melt over a warm water bath. Finely crumble the biscuits in a freezer bag (or directly in the biscuit packet) with a cake roll. Mix the biscuits, chocolate and butter. Line the hollows of a muffin tin (12 hollows) with foil. Spread the crumb mixture in the hollows, press it down while pressing up one edge. Put the mould in a cold place
4
Chop 100 g chocolate and melt over a warm water bath. Coarsely chop the almonds. Remove the crumb bases with the foil from the hollows, remove the foil
5
Cut scoops off the ice cream and arrange them in the tartlets. Place some chocolate on each ball, sprinkle with almonds and decorate with quartered strawberries as desired
6
waiting time approx. 1 3/4 hours