Ice cream

a fruity summer dessert as an ice cream!


ice cream waffle:
1 egg
37g butter
100g sugar
125g flour
a pinch of salt

almond biscuit:
1 egg
50g marzipan
15g butter
15g flour
1tsp baking powder
3g milk

red currant confit:
red currants
lemon juice

orange blossom pastry cream:
250g milk
30g sugar
2 egg yolks
20g cornstarch
60g butter
2 gelatin leaves
100g cream cheese
orange blossom aroma

ice cream waffle:
knead a fine dough with all the ingredients and put in the fridge for 2 hours. Roll small balls of the dough and bake the waffles in a waffle iron

almond biscuit:
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Divide it over a baking ring and bake at 170C for about 15 min., leave to cool.
Crumble the biscuit and soak it with a syrup, which you want

red currant confit:
bring the red currants, some sugar and lemon juice to the boil, boil until it’s thickened, and leave to cool

orange blossom pastry cream:
boil the milk, stir the egg yolks with the sugar and cornstarch and add this to the milk, boil it on a low heat until the mixture starts to thicken, add the (pre) soaked gelatin. Leave to cool and add the orange blossom aroma and butter.
Mix the cream cheese, add the pastry cream, and mix until you get a smooth cream.

Fill the ice cream waffles with the biscuit, confit & cream