Ice Cream and Sorbets by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: © Naumann & Göbel Verlagsgesellschaft mbH
Published: 2015-03-19T00:00:00+00:00

2 Beat the egg yolks with the icing sugar until foamy. Add to the nut milk and stir over a hot bain-marie until creamy. Cool over a cold bain-marie, stirring all the time.

3 Transfer the mixture into a shallow bowl and freeze for approx. 6 hours, stirring thoroughly several times. Thaw slightly before serving.

Ice cream pudding

with glacé fruit

Preparation time: 20 minutes (plus infusing and freezing times)

Per serving approx. 628 kcal/2629 kJ

13 g P, 28 g F, 82 g CH

Serves 5

25 g chopped, roasted almonds

20 g candied lemon peel

30 g raisins

30 g sultanas

30 g currants

40 ml rum

500 ml stracciatella ice cream (see p. 152, without the chocolate pieces)

50 g red and green glacé cherries

1 tsp ground cinnamon

½ tsp ground nutmeg

500 ml chocolate ice cream (see p. 131 )

1 Place the almonds, candied lemon peel, raisins, sultanas and currants in a bowl and pour over the rum. Leave to infuse overnight.

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