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Mozartkugel ice cream

Name: Mozartkugel ice cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1000 g

The fine praline as ice cream

Today Mozartkugel ice cream is made! The cult praline from Salzburg in Austria is probably one of the most famous pralines in the cold winter months. Everyone knows the red ball with the Mozart picture. But also the typical cut with the different colored rings of nougat, marzipan and pistachio. Even if the Original Mozart balls look a little different from the Fürst confectionery. Here only 2 colors of nougat and a pistachio marzipan come into their own.

We make Mozartkugel ice cream

As with many other desserts, I would like to reinterpret this bestseller as ice cream. I have a basic basis for this Nut nuogat ice cream made with marzipan and in the ice cream becomes a PistachioVariegato curled up. I made the Mozartkugel ice cream recipe for you in 2 variations. A quick variant is with our delicious nut-nougat ice cream paste and the other is a little more elaborate with cocoa and is pasteurized. There is a suitable recipe for every time budget.

Seductive ice cream enjoyment

The Mozartkugel ice cream tastes very good to me and is, as always, from with our ice cream powder Perfecto wonderfully creamy and easy to portion. You have the nice nut-nougat taste with a slight note of marzipan and then the intense pistachio Variegato. I give 100points.

Ingredients

80 g Eis-Perfecto
30 g Perfecto-More
15 g Bindemittel-Perfecto
60 g sugar
640 g milk 3,5%
60 g cream 30%
65 g nut nougat ICE PASTE-Movito
50 g of marzipan
pinch of salt
Optional 8g Perfecto-Cremosa
Ingredients that are later added to the ice cream
150g - 200g pistachioVariegato
Variant without ice paste
75 g Eis-Perfecto
40 g Perfecto-More
15 g Bindemittel-Perfecto
70 g sugar
640 g milk 3,5%
60 g cream 30%
40 g hazelnut paste
10 g of cocoa
50 g of marzipan
pinch of salt
Optional 8g Perfecto-Cremosa
Variant without sugar
105g XPerfecto
15g XBindemittel-Perfecto
80 g xylitol
640 g milk 3,5%
60 g cream 30%
40 g hazelnut paste
10 g of cocoa
50 g of marzipan
pinch of salt
Optional 8g Perfecto-Cremosa

Preparation

Step 1:
Mix all dry ingredients.
Step 2:

Milk, marzipan, nut nougat ice cream or hazelnut paste (if you make the cocoa version) and mix the dry ingredients and mix everything together on the highest level for 2 minutes.
Step 3:

Now add the cream and mix again briefly.
Step 4:

If you make the variant with cocoa, you now have to briefly boil the ice cream mix while stirring constantly and then cool it down in a water bath. This step is not necessary when using the nut-nougat ice cream version!
Step 5:

Let the mix mature in the refrigerator for at least 60 minutes.
Step 6:

Now freeze the ice with an ice cream maker or the hand method.
Step 7:
Now fill the finished ice cream in layers into a container and place the pisatzien between each layer.Variegato spread out