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Marbled Ice Cream Cake Recipe
This delicious ice cream cake will remain good for up to one week.
Ingredients
100 grams plus 2 tablespoons of confectioner’s sugar
4 eggs
1 and ½ packets of natural vanilla
1 20 ml cup of rum of rum essence
40 grams of cream
100 grams of bitter chocolate
50 ml of milk
Preparation
- Rinse out a mold in cold water and stick it in the freezer.
- Sift 100 grams of confectioner’s sugar
- Beat the eggs until you acquire a creamy mixture with half of the sifted sugar, 1 packet of vanilla and half a cup of rum. Use an electric mixer and mix for 5 minutes.
- Beat half of the cream with one tablespoon of confectioner’s sugar. Mix both preparations together very carefully but completely and put it in a mold. Freeze it for around 2 hours at a temperature of at least –10 degrees C.
- Melt the chocolate with the milk in a double boiler or in the microwave for 1 minute, then beat it and let it cool.
- Beat the rest of the eggs until they are foamy with the rest of the rum, 50 grams of sugar and the leftover vanilla. Mix the chocolate mixture with the beaten egg.
- Mix the rest of the cream with the rest of the sugar very carefully, but all the way, along with the chocolate mixture.
- Put the chocolate preparation over the frozen vanilla preparation. Mix both preparations in spirals with a fork and smooth out the surface and then freeze the ice cream cake for 6 to 7 hours more.
- Cut the ice cream cake portions in the mold and take them out with the help of a spatula.
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