Pumpernickel Ice Cream with Sour Cherries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Beat egg white and cream separately. With the vanilla sugar in the cooled egg mixture
- 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.
- 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.
- Tip: For adults, you can also add a little kirsch to taste the cherries.
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