Pumpernickel Ice Cream with Sour Cherries

Summary

Ingredients

• 150 g pumpernickel
• 4 tablespoon rum or kirsch
• 3 egg yolks
• 3 egg whites
• 150 grams sugar
• 200 g cream
• 1 packet bourbon vanilla sugar

For the fruits:

• 200 g sour cherries, from the lass
• 200 ml cherry juice, from the glass
• 70 grams sugar
• Lemon zest
• food starch

Also:

• some mint leaves
• some ice cream cones

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Instructions

1. Crumble the pumpernickel very finely with your hands. Mix in the rum and set aside. Whip three egg yolks with sugar and 100 ml cream in a bowl over the gently boiling water bath until creamy. Then stir in cold water until cold.
2. Beat egg white and cream separately. With the vanilla sugar in the cooled egg mixture
3. give and mix well. Fold the pumpernickel crumbs and pour into a suitable form. It makes about 1 liter of ice. Freeze in the freezer overnight.
4. Drain the cherries and chop them into small pieces. Bring to the boil with the juice, sugar and lemon zest. Thicken with a little mixed cornstarch and let cool. Put the cherries on a very cold plate and add the pumpernickel ice cream. Garnish with ice cream cones and mint leaves.
5. Tip: For adults, you can also add a little kirsch to taste the cherries.