SPEEDY ICE CREAM

SRPSKI PREVOD OVDE

HOW TO MAKE SPEEDY ICE CREAM

Ingredients:

• 3 and 1/2 pts (2 l) tub soft serve vanilla ice-cream
• 1 oz (30 g) pecans, roughly chopped
• 1 oz (30 g) flade almonds, toasted
• 1 oz (30 g) macadamia nuts, roughly chopped
• 3 and 1/2 oz (100 g) maraschino cherries, drained and chopped

For the topping:

• 3 and 1/2 oz (100 g) 60% cocoa dark chocolate
• 4.4 fl oz (125 ml) cream
• 1/2 oz (15 g) each chopped pistachio and flaked almonds, toasted
• 6 maraschino cherries with stalk to garnish

Preparation:

In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cakes silicon rubber mould and smooth over the top. 

Transfer to the freezer for 4 hours or overnight until needed.

For the ganache topping, break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt. 

Once melted remove from heat and stir in the cream. 

Leave to cool slightly.

To serve, remove the frozen ice-cream cake from freezer. Invert on a serving platter and carefully peel off the silicon mould. Smooth any imperfections with a spatula or palette knife. Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath. 

Sprinkle the nuts over the top. Top with cherrries, serve immediately cutting into slices.