BILD
GALLERY

Grillage ice cream

Name: Grillage ice cream
Prep time: 2 h 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 1000 g

Grillage is crushed brittle or roasted almonds.
I chose hazelnut brittle for my grillage ice cream because I really like this rather coarse crunch in the grillage cake.
The basis is that of the Fior di Latte ice cream, which I love and which comes very close to the recipe for the cake.
After the preparation, I added some whipped cream to the finished ice cream mixture.
In connection with the meringue, the chocolate chips and the brittle, the ice cream gets a crazy taste explosion.
In my recipe, I caramelized the chopped hazelnut kernels, prepared the meringue and the chocolate chips myself.
You can of course also use brittle, meringue and chocolate chips ready-made.

Ingredients

Ingredients ice cream
455 g whole milk 3,5%
200 g cream 30%
150g mascarpone
a pinch of salt
75 g sugar
105 g Perfecto More
15 g Bindemittel Perfecto
Ingredients that later get into (and onto) the ice cream
70 grams of whipped cream
3-5 g vanilla paste
30 g hazelnut brittle
30 g chocolate chips
30 g meringue
Ingredients: hazelnut brittle
30 g chopped hazelnuts
25 g sugar
15 g butter
Ingredients meringue
2 - 3 egg whites (I 3)
100 g sugar

Preparation

Step 1:
Preheat the oven to 70-80 degrees
Step 2:
Beat the egg white until stiff and pour in the sugar.
Step 3:
Spread the egg whites on a baking sheet lined with baking paper and let it dry at 70-80 degrees for about 120 minutes so that the egg white stays nice and white. Let cool and break / cut into large pieces
Step 4:
mix all dry ingredients
Step 5:
Mix the milk, mascarpone and dry ingredients for at least 2 minutes on the highest level
Step 6:
Now add the 200 g of liquid cream and mix again briefly
Step 7:
Let the base mature in the refrigerator for at least 1 hour
Step 8:
In the meantime, caramelize the chopped hazelnuts in the pan in the melted sugar with butter, place on baking paper, allow to cool and chop / crush
Step 9:
Melt the couverture / chocolate and spread it thinly on baking paper, let it cool and later crease or cut into fine splinters.

- Whip the cream with the vanilla paste very stiff and keep it in a cool place until you can use it
Step 10:
Put the ice cream base in the ice cream machine and add the chocolate chips, brittle and meringue just before the end.
Step 11:
Transfer the ice cream mixture to a larger container and spread the whipped vanilla cream on top and carefully stir in with a fork
Step 12:
Freeze in the freezer for at least 18 hours at -12 degrees

The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit

Recipe tags: Baiser, Ice Cream, Milk cream, grilling, Crispy, Sahne (cream), Chocolate

Gaby hemp

26. July 2020 @ 19: 36

Thats so yummy ? I made almond brittle instead of hazelnut brittle because I'm allergic to hazelnuts.

Christine

1. March 2022 @ 21: 23

A very nice ice cream with interesting ingredients and also the consistency is great 👌🏻. I made a meringue out of an egg white (size L) on 650g of ice cream and had plenty of meringue 😉 It's now on our list of favorites 👍🏻

Sylvia J

12. August 2023 @ 21: 15

One of my favorite ice cream flavors from now on. For the first test I used store-bought meringue, brittle and chocolate chips. Will always be in the fridge now.