Vanilla blueberry ice-gugelhupf

Name: Vanilla blueberry ice-gugelhupf
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 250 g Blueberries; 325 g Sugar; 2 Vanilla beans; 5 fresh eggs (size M); 1 pinch Salt; 600 g Whipped cream; 150 g Ladyfingers; 100 g Butter; 1 Freezer bag

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

250 g Blueberries
325 g Sugar
2 Vanilla beans
5 fresh eggs (size M)
1 pinch Salt
600 g Whipped cream
150 g Ladyfingers
100 g Butter
1 Freezer bag

Directions

1
Cook blueberries with 75 g sugar to a compote, let it cool down and put it in a cool place
2
Cut the vanilla pods lengthwise and scrape out the pulp. Mix vanilla pulp, eggs, salt and 250 g sugar over a warm water bath with a whisk until the sugar has dissolved. Remove from the water bath and beat with the whisk of the hand mixer until foamy. Whip the cream until stiff and fold into the egg mixture
3
Pour vanilla cream into a ring cake tin (2.4 litres). Add the blueberry compote and mix in streaks with a long spoon. Freeze for about 2 hours
4
Put the lady fingers in a freezer bag and crumble them with the rolling pin. Melt the butter in a pot, mix with the crumbs and place on the ring cake. Freeze for another approx. 4 hours
5
Hold the ring cake pan briefly in hot water and turn it over onto a plate. Serve immediately
6
waiting time approx. 6 1/2 hours