Zuppa English ice cream

So what is that? I asked myself that too at the beginning. Now I'm a little smarter. Because Zuppa Inglese ice cream is a great ice cream creation based on an Italian biscuit dessert. Inglese is the classic expression for layered dessert in Italy. You probably know the well-known Italian dessert “tiramisu”. For me it was the occasion a great ice cream with our Zuppa English ice cream paste to conjure. Even if this ice cream combination is not so well known here in Germany, I can only tell you that this combination is absolutely amazing. What's more, this combo made it into my top 10 favorite ice cream flavors. My family and a work colleague are also very enthusiastic about this Ice cream recipe.

Still delicious

As in the dessert, I later added candied fruit to the finished ice cream. Here I opted for a part candied cherries and dried apricots. You can actually get these fruits everywhere and you don't have to look far for them. I didn't want to use orange peel and lemon peel because they taste way too intense. Candied melon or quince is also often used in the classic Zuppa Inglese, but these ingredients are not so common in our shops. So you can use whatever candied fruit you want. Even though I'm not a fan of candied fruits, they are simply amazing in this Zuppa Inglese ice cream.

Later, the biscuit pieces are added to the finished Zuppa Inglese ice cream, which are traditionally mixed with Alchermes liqueur (an Italian herbal liqueur) so that the biscuit pieces get their beautiful red color. Alternatively, you can also use Marsala or rum. But this recipe is about the red color, not the alcohol. If you want to make the ice cream without alcohol, you can also top the biscuit pieces with a red Variegato spread: e.g. B. our raspberry Variegato. Because the eye eats with you.

A little hint

I didn't use a normal biscuit base for the biscuit pieces, but opted for the little Madeleine cakes. Why? Because they simply have a little more aroma and taste better. The cakes are cut into small cubes, with the liqueur or alternatively with the Variegato coated and frozen overnight. Shortly before the ice cream is taken out of the ice cream machine, the diced cakes and the finely chopped fruit are briefly stirred under the ice cream again. The great thing about it is that the Madeleine cakes remain wonderfully soft in the Zuppa Inglese ice cream and retain their cake character.

Even if ice cream is still unknown here in Germany, I can only recommend you to try it yourself.

A highlight for the upcoming cold days.