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June 30, 2013

Passion fruit-white chocolate ice cream

and cheesecake ice cream with baked strawberry, though the bottom is missing, as I was too lazy to bake some crumble and stir it into the ice cream base. So actually I could call it cream cheese ice cream with baked strawberry, but I really suggest to make the crumble to give the whole thing an extra kick.



Ingredients:
for the baked strawberry cheescake ice cream:
200 g strawberries
250 ml milk
250 ml cream
60 g sugar
3 egg yolks
1 teaspoon vanilla paste or 1 vanilla pod
150 g cream cheese


for the passion fruit-white chocolate ice cream:
2-3 passion fruits
200 ml milk
200 ml cream
50 g sugar
4 egg yolks
150 white chocolate

Cut strawberries in half and sprinkle with some sugar, then bake for 10-15 minutes on 180°C. Puree baked strawberries and set aside. For the ice cream bring milk, cream to the boil, and whisk together egg yolks with sugar and vanilla paste. Pour hot milk-cream mixture to the egg yolks while whisking constantly. Put it back to the stove and while stirring let it reach 85°C, then remove and let it cool. Stir in cream cheese and strawberry puree. Pour into popsicle forms or prepare in an ice cream machine.


Cut passion fruit in half and scrap out the seeds and blend it. Mash it through a sieve to discard seeds. Whisk egg yolks together with sugar, in the meantime bring milk and cream to the boil. Pour hot milk-cream mixture to the egg yolks while whisking constantly. Put it back to the stove and while stirring let it reach 85°C, then add chopped chocolate and stir until it is molten. Let it cool completly and stir in passion fruit puree. Pour mixture in popsicle forms and freeze or prepare it in an ice cream maker.


3 comments:

Rosa's Yummy Yums said...

Gorgeous popsicles! I'll have one of each, please.

Cheers,

Rosa

lieberlecker said...

You? Lazy? That sounds kind of unlikely :-) The popsicles look perfect for a summer afternoon.
Liebe Grüsse aus Zürich,
Andy

Albert einstien said...

Really very informative content is here, thanks for sharing such info.
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