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BLACKBERRY-BLUEBERRY ICE-CREAM WITH BANANA MERINGUE SWIRLS
Food & Drink
100g cane sugar
600ml heavy milk
1 vanilla pod
4 egg yolks
1 egg white
1 small ripe banana
wash all berries and heat slowly in a medium sized sauce pan together with the cane sugar and a bit water - about 50-100ml. let simmer for a few minutes until the berries are soft - mash them during cooking with a potato masher or similar. purée the fruits and set aside for later use and cooling down.
take another medium or large sized saucepan and bring the heavy cream together with the vanilla seeds and scratched out vanilla pod. let infuse for 20min before you take out the vanilla pod. beat the egg yolks until brighter and fluffier, continue beating and gradually add the sugar - beat 1-2 minutes longer.
stir about 1 quarter of the vanille-cream into the egg-cream, then stir the egg-cream into the vanilla-cream in the sauce pan. heat up very slowly the cream on low heat and cook for 5-10min until the cream turns a bit thicker (stir constantly and don´t heat up too much, otherwise the egg yolks starts to curdle). fill the custard into a bowl and whisk in the berry-purée. let cool down, then let chill for at least 3 hours in the fridge (or cool down in an ice bath before the cream goes into the fridge - that`s faster).
start to prepare the banana-meringue 1 hour before you start your ice cream maker. beat the egg white stiff, then add gradually the sugar while beating - continue beating 3-4 min. purée the banana and stir into the meringue. place the banana-meringue in the freezer to precool. fill the berry-vanilla-cream into the ice cream maker and when its done, you fill 1 third into the ice container, spread a layer of meringue-cream on top, then another layer of berry-ice-cream, meringue-cream again and last but not least the remaining berry-ice-cream. spread a bit meringue leftover in the middle and stir some lines into the berry-cream. freeze the ice cream for another 3 hours before serving.
stir roughly blackberry-blueberry-ice-cream and banana-meringue in a bowl and pour into ice pop molds (we didn´t fill all of the ice cream into the ice cream container, so we had enough left for 2 more popsicles).