Cakes with ice cream and lemon cream

Cakes with ice cream and lemon cream

Cakes with ice cream and lemon cream


For the base:
280-340 gr. shortbread
850 gr. vanilla ice cream, slightly softened
Special spray for greasing
3 tbsp. l. unsalted butter, previously melted
1/2 h. L. grated lemon peel
Powdered sugar for decoration

For the lemon cream:
6 egg yolks
1 cup of sugar
1 cup fresh lemon juice
1/2 h. L. grated lemon rind
A pinch of salt
12 tbsp. l. (170 gr.) Unsalted butter, cut into small pieces

Prepare the cream: Mix the egg yolks, sugar and lemon juice in a medium sized saucepan. Cook over medium heat, stirring occasionally, 8 minutes, until the mixture starts to thicken.

Add the butter, one piece, stirring with a wooden spatula. Prepare the cream, stirring constantly, for 7 minutes, until the mixture thickens enough to keep on the blade.

Rub the cream in a medium bowl through a fine sieve rubber spatula to no more lumps. Add the lemon zest and salt. A large bowl half-filled with ice. A bowl of cream put it on ice and cool completely, stirring occasionally.

Prepare the base: 20-cm square baking grease spray and cover with foil, leaving a seam allowance on both sides.

Cookies grind in a food processor. Without turning off the processor and slowly add the melted butter and lemon zest and mix until then, until the mixture begins to form a dough.

A mixture of biscuit Put into prepared pan, firmly tamp. Rubber spatula Put the ice cream in the resulting dough, top with lemon cream. Cover with cling film and freeze the cakes from 4 hours to 2 days.

With the help of the foil, remove the cakes with ice cream and cream from the mold, cut into pieces and sprinkle with powdered sugar.

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