Summary

Ingredients

• 50 g almond (s), sliced
• 150 grams sugar
• 100 ml milk
• 2 egg (s)
• Egg (s), including the yolk
• 1 teaspoon gingerbread spice
• 400 ml whipped cream
• in Raiss rum
• 25 g pistachios, chopped
• Icing sugar and cocoa powder for dusting
• 1 glass morello cherries (separated 485g)
• 0.5 teaspoon ½ gingerbread spice
• 2 teaspoons cornstarch
• 2 tablespoon rum, (if you like)
• Orange peel, chopped
• Lemon peel, chopped

Print Recipe Pin Recipe

Instructions

1. Roast the almonds in a pan until golden brown, leave to cool. Melt the sugar in a large saucepan and let it caramelize until golden brown. Pour in the milk and dissolve the caramel while stirring. Put aside.
2. Beat the eggs and egg yolks in a hot water bath until frothy, add the caramel milk while stirring, continue beating for about 5 minutes until a thick cream has formed. Then beat the caramel mixture cold in a water bath for 5 minutes. Stir in the gingerbread spice, whip the cream until stiff, fold in. Almonds, orange peel and lemon peel also.
3. Line a 38 cm stollen baking hood or a 30 cm rectangular loaf pan with aluminum foil so that it protrudes a bit on the long sides. Pour in the mixture, carefully smooth it out, cover with the protruding aluminum foil. Freeze for at least 6 hours.
4. Sauce: Bring the cherries to the boil with liquid and gingerbread spices. Boil the starch with a little water until smooth, add, bring to the boil, stir in rum if necessary. Turn out the ice cream stollen, remove the foil, dust with cocoa and powdered sugar, cut into slices and serve with the warm cherry sauce.