Ice Cream Christmas Trees
- 3 eggs
- 1 Vanilla bean
- 60 grams powdered sugar
- 120 grams white Couverture
- 300 milliliters Whipped cream
- ½ teaspoon Christmas stollen (spice blend)
- 30 grams Almond slivers
- 30 grams Brittle
- 1 pinch ground Orange peel
- 50 grams candied Fruit (such as cherries, apricots)
- 20 grams Candied lemon (chopped)
- 20 grams raisins
- vegetable oil (for the pan)
- Chocolate garnish (for decoration)
Separate the eggs and put the egg whites in a large bowl and refrigerate. Put the yolks in a metal bowl. Slit the vanilla bean lengthwise and scrape out the seeds. Stir seeds together with the powdered sugar into the yolks. Whisk over a hot water bath until frothy. Melt the white chocolate over a separate hot water bath and stir into the egg yolks. Beat over ice water to rapidly cool.
Beat the cream with the stollen spices until stiff and fold into the cold custard. Fold in the almonds, nougatine, orange zest, chopped fruit, lemon peel and raisins. Beat the egg whites until stiff and fold the egg whites into the mixture.
Brush a loaf pan with a little oil. Line pan with plastic wrap, leaving some overhanging. Fill pan with batter and smooth top. Cover with foil and freeze for at least 6 hours.
Remove the ice cream from the freezer for 10-15 minutes before serving. Remove the foil and turn out from the pan. Before cutting, run a large knife under warm water then cut the terrine into thick slices. Dip a cookie cutter in hot water and cut out trees from the slices. Place on dessert plates and decorate as desired with chocolate ornaments.