Ice Cream with Shortbread Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 225 g biscuit (s), (butter biscuits)
- 350 ml milk
- 4 egg yolks
- 3 tablespoon sugar
- 1 tablespoon cornstarch, (Mondamin or Maizena)
- 400 ml whipped cream, with 35% fat
- 4 tablespoon powdered sugar
- 1 vanilla pod (s)
- 6 egg whites
- 300 g syrup (lucose syrup)
Print Recipe
Pin Recipe Instructions
- Mix egg yolks with sugar and mondamine in a bowl. At the same time, heat the milk in a saucepan.
- Add the egg yolk mixture to the milk and simmer until a cream is formed. Set aside until it gets cold.
- Whip the whipped cream, powdered sugar and pulp from the vanilla pod until stiff.
- Beat the egg whites until stiff and at the same time bring the glucose syrup to boiling point. When the time comes, pour the syrup into the stiffly beaten egg white very slowly and continue beating at the same time.
- Crumble the shortbread biscuits finely or coarsely - depending on your taste.
- Mix everything together carefully, freeze.
- Fruits or chocolate sauce go well with it.
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