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And if you'd like to try making either of these yourself, here's a reminder of the ingredients and instructions.
1. Ice Cream Praline
You'll need:
For the chocolatey center:
- 3½ oz couverture
- 1⅔ fl oz cream
- ¾ oz chopped hazelnuts
For the ice cream layer:
- 1½ qt hazelnut ice cream
For the egg white cream:
- 2 egg whites
- 2¾ oz sugar
- 2 tbsp water
- 1 pinch salt
For the glaze:
- 2¾ oz milk chocolate
- 4¼ oz coconut oil
Here's how:
1. First take care of the center: for this, chop the couverture into small pieces and pour the cream (warmed) over them. Stir the hazelnuts in and let everything cool. After that, shape the mixture into a ball, then freeze it.
2. Now, distribute about ⅔ of the hazelnut ice cream evenly in a large bowl lined with clear plastic food wrap and press the chocolate-hazelnut ball into the center. Then add the rest of the ice cream on top. Spread the topmost surface flat with a spoon and then freeze the whole thing again.
3. Next, heat some water in a pan. While that's warming up, put the egg whites, sugar, water and salt in a bowl, put the bowl on top of the pan, and beat the mixture with an electric whisk until it's stiff. Take the bowl off the pan and set it to one side.
4. After that, turn the ice cream dome out onto a serving platter and pull away the plastic food wrap.
5. Use a spatula to the spread the egg white cream evenly over the entire dome. Then put the whole thing back in the freezer.
6. Let the chopped milk chocolate and the coconut oil melt over a water bath and stir them together to form a glaze. Pour it over the Ice Cream Praline. Now this tasty treat has to be chilled one last time before it can be eaten. Decorate as you like, then serve.
***
2. Ice Cream Bombe
You'll need:
- 1 quart vanilla ice cream
- 1⅔ pints strawberry ice cream
- 1 pint pistachio ice cream
- 4½ oz Oreo cookies
- 2⅔ oz melted butter
- 3½ oz melted chocolate
Here's how:
1. Fill a large bowl with vanilla ice cream. Cover the outside of a second, smaller bowl with food wrap. It needs to fit in the larger bowl. Now press the small bowl into the larger one until the ice cream reaches the edge. It's easier if the ice cream has been left to defrost for a short while. Now freeze both bowls.
2. Remove the small bowl with the food wrap. Then spoon the strawberry ice cream into the mold that's been created and press a smaller bowl covered with food wrap into the ice cream. Freeze everything again.
3. Remove the inner bowl and fill the mold with pistachio ice cream before freezing everything one more time.
4. Break up the cookies into a crumble and mix it with the butter. Spoon the crumbled cookies on top of the ice cream and freeze overnight.
5. To finish, turn the ice cream upside down and remove the bowl. Pour melted chocolate on top of it. Serve the ice cream bombe as soon as the chocolate has hardened.
And if you'd like to try making either of these yourself, here's a reminder of the ingredients and instructions.
1. Ice Cream Praline
You'll need:
For the chocolatey center:
- 3½ oz couverture
- 1⅔ fl oz cream
- ¾ oz chopped hazelnuts
For the ice cream layer:
- 1½ qt hazelnut ice cream
For the egg white cream:
- 2 egg whites
- 2¾ oz sugar
- 2 tbsp water
- 1 pinch salt
For the glaze:
- 2¾ oz milk chocolate
- 4¼ oz coconut oil
Here's how:
1. First take care of the center: for this, chop the couverture into small pieces and pour the cream (warmed) over them. Stir the hazelnuts in and let everything cool. After that, shape the mixture into a ball, then freeze it.
2. Now, distribute about ⅔ of the hazelnut ice cream evenly in a large bowl lined with clear plastic food wrap and press the chocolate-hazelnut ball into the center. Then add the rest of the ice cream on top. Spread the topmost surface flat with a spoon and then freeze the whole thing again.
3. Next, heat some water in a pan. While that's warming up, put the egg whites, sugar, water and salt in a bowl, put the bowl on top of the pan, and beat the mixture with an electric whisk until it's stiff. Take the bowl off the pan and set it to one side.
4. After that, turn the ice cream dome out onto a serving platter and pull away the plastic food wrap.
5. Use a spatula to the spread the egg white cream evenly over the entire dome. Then put the whole thing back in the freezer.
6. Let the chopped milk chocolate and the coconut oil melt over a water bath and stir them together to form a glaze. Pour it over the Ice Cream Praline. Now this tasty treat has to be chilled one last time before it can be eaten. Decorate as you like, then serve.
***
2. Ice Cream Bombe
You'll need:
- 1 quart vanilla ice cream
- 1⅔ pints strawberry ice cream
- 1 pint pistachio ice cream
- 4½ oz Oreo cookies
- 2⅔ oz melted butter
- 3½ oz melted chocolate
Here's how:
1. Fill a large bowl with vanilla ice cream. Cover the outside of a second, smaller bowl with food wrap. It needs to fit in the larger bowl. Now press the small bowl into the larger one until the ice cream reaches the edge. It's easier if the ice cream has been left to defrost for a short while. Now freeze both bowls.
2. Remove the small bowl with the food wrap. Then spoon the strawberry ice cream into the mold that's been created and press a smaller bowl covered with food wrap into the ice cream. Freeze everything again.
3. Remove the inner bowl and fill the mold with pistachio ice cream before freezing everything one more time.
4. Break up the cookies into a crumble and mix it with the butter. Spoon the crumbled cookies on top of the ice cream and freeze overnight.
5. To finish, turn the ice cream upside down and remove the bowl. Pour melted chocolate on top of it. Serve the ice cream bombe as soon as the chocolate has hardened.
Category
🛠️
Lifestyle