Name: Zuppa English ice cream with chocolate
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 1000 g

Zuppa English ice cream with chocolate

Great Zuppa Inglese ice cream with chocolate

For today's ice cream recipe I used ours Zuppa English ice cream taken as templates. It is traditionally prepared with candied fruit. I think this variant with the candied fruits is sensationally delicious. I didn't know the ice cream at all and was really blown away. When I first prepared it in September of this year. Now, when I was looking for the right preparation for the Zuppa Inglese dessert, I also came across preparation variants with chocolate cream. I took this approach for my chocolate variant and used it to conjure up the Zuppa Inglese ice cream with chocolate. I think this ice cream will please many, since not everyone likes candied fruit like in the original. I'm also a fan of candied fruit, but I thought it went very well with the ice cream. But not everyone wants to risk the experiment. With the new chocolate variant, everyone who doesn't like candied fruit can now enjoy this great ice cream.

Biscuit pieces with Alchermes liqueur

Like the normal Zuppa Inglese, the recipe is prepared with pieces of sponge cake, which are traditionally coated with Alchermes liqueur (an Italian herbal liqueur). This liqueur has a great red color and gives the ice cream a nice visual touch. Alternatively, you can also use Marsala or rum. But this recipe is more about the red color than 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.

It's all about the sauce!

To get the chocolate touch into the ice cream, you have 2 options. Chocolate chunks are not ideal as you want the chocolate to remain soft and creamy. That's why we use a chocolate sauce. You can do this yourself or ours chocolateVariegato Use Crema Cioccolato. Here you can find the recipe for the homemade chocolate sauce. Both variants are great and you get a wonderfully creamy ice cream that is a bit out of date. I think the ice cream is great and I wish you a lot of fun with ice cream.

Ingredients

135 g Eis-Perfecto
15 g Bindemittel-Perfecto
70 g sugar
20 g egg yolks
200 g cream 30%
530 g milk 3,5%
30 g Zuppa Inglese ICE PASTE Movito
pinch of salt
Ingredients that are later added to the ice cream
50g - 70g madeleines
150 g chocolate sauce or chocolateVariegato Crema Cioccolato
Alchermes Liqueur, Marsala or Rum
Variant without sugar
130 g Perfecto-X
15g XBindemittel-Perfecto
70 g xylitol
200 g cream 30%
535 g milk 3,5%
20 g egg yolks
30 g Zuppa Inglese ICE PASTE Movito
pinch of salt

Preparation

Step 1:
Cut the madeleines into cubes, brush with the liqueur and freeze overnight.
Step 2:

Mix all dry ingredients.
Step 3:

Mix the milk, ice cream paste and the dry ingredients together at the highest level for 2 minutes.
Step 4:

Now add the cream and mix again briefly.
Step 5:

Let the ice cream mix 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:

Shortly before removing the ice cream from the ice cream maker, add the frozen Madeleine cubes and stir again briefly.
Step 8:

Now fill the finished ice cream in layers into a container and between each layer that Variegato to distribute.
Tip 1
Step 1:

If you don't want to use a liqueur, the madeleines can also be made with a red one Variegato eg raspberry Variegato brush.
Tip 2
Step 1:

For a quick version, you can also omit the egg yolk and just mix and ripen the ice cream mix as usual, without heating it!