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3 Layer Ice Cream

3 Layer Ice Cream
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45 min.
Preparation
7 h. 15 min.
Ready in
moderate
Difficulty

Ingredients

for 1 piece
For the raspberry ice cream
400 grams
2
Eggs (separated)
125 grams
2 tablespoons
300 grams
200 milliliters
For the vanilla and poppy ice cream
3
1 tablespoon
50 grams
1
2 centiliters
200 milliliters
1 tablespoon
For the garnish
100 milliliters
1 tablespoon
2 tablespoons
Powdered sugar (for dusting)
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Preparation steps

Step 1/3

Freeze a round metal bowl. Rinse raspberries, pat dry, set 1/3 aside, purée remaining and pour through a sieve. Beat yolks and sugar until creamy. Stir in lemon juice. Beat cream until stiff. Combine whites, yogurt and cream, then fold into yolks. Add raspberry puree and 2/3 of remaining raspberries. Pour into the frozen bowl and freeze for about 3 hours.

Step 2/3

For the vanilla ice cream: Beat yolks, lemon juice and sugar over a double boiler. Cut vanilla pod n half lengthwise, scrape out seeds and stir seeds into egg yolks. Continue to beat over the double boiler. Remove from heat and stir in rum. Beat over a cold water bath. Beat cream until stiff and fold into cooled cream. Spread half the mixture onto raspberry layer and create a well in the center. 

Step 3/3

Freeze for 30 minutes. Combine poppy with remaining vanilla mixture and pour into bowl. Freeze for 3 hours.

Dip bowl into hot water and release ice cream onto a dessert plate. Beat cream and powdered sugar until stiff, then pour into a pastry bag. Pipe a garnish, as desired, onto ice cream. Dust ice cream with powdered sugar and serve garnished raspberries and mint leaves.