European cuisine

Easy

Ice cream cake

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This Ice cream cake is an easy, no-bake cake with almost zero effort. Just some heavy cream and eggs and you will have your base created in a couple of minutes. You can season this semifreddo base to your liking, with hazelnuts, biscuits, or fruit, divide it into glasses or several bowls. It is best after a long cooling in the freezer. Fantastic refreshing taste.

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Recipe

PRE TIME: 3 hr 30 min

COOKING TIME: 0

TOTAL TIME: 3 hr 30 min

4 SERVING

Ingredients:

3 Large Egg yolks
1 Large Egg
7 oz. Sugar
10 oz. Milka cream
1.75 cup Heavy cream

Directions:

For this fine treat, we poured approximately 1.5 cm - 2 cm of water into a pot and we wait for it to boil.

While we wait for the water to boil, pour 500ml of sweet-sour cream into a larger bowl. Whip it out.

Put three egg yolks in one bowl. And one whole egg. Add 200 g of sugar. Put it all on steam to cook. Turn on the mixer and mix for 10 minutes from the moment the water starts boil.

After those 10 minutes have passed, we take off from the fire. And now we get the cream to be mixed with the whipped cream.

Put foil into a mold for bread and put half of this mass into it. Take softened milk euro cream and put it in the middle. You can use any type of euro cream.

Put over another part of the cream. Since this is your bottom, you have to align from above. If you have excess cream feel free to add it to another bowl. You can add fruit to that and then freeze it.

And now let's make some combinations in the cream. Just mix left and right as per the video. After you mix, you straighten the top. And put it in the freezer for 3-4 hours. After it is cool, take it out from the freezer and put it on a serving dish.

Decorate based on your choice.

Enjoy!