Stollen ice cream for the festive season
I tried something new for this Christmas. Stollen in an ice cream variant and it turned out a really great and creamy ice cream.
Just the right thing Dessert for a festive menu at Christmas or New Year's Eve. But this ice cream is also a great way to get in the mood in the run-up to Christmas.
Content
ingredients Stollen ice cream
For 4 servings (approx. 500 g ice cream)
Preparation time: 10 minutes
Maturing time/cooling time: 1 hour or overnight
Freezing time: 30 minutes (ice cream machine), about 4 hours (freezer method).
- 240 g milk
- 150 g cream
- 38 g sugar ( e.g. from € 4.99 (€ 4.99 / kg) )*
- 27 g dextrose (glucose) ( e.g. from € 22.90 (€ 4.58 / kg) )*
- 20 g dry glucose ( e.g. from € 29.90 (€ 5.98 / kg) )*
- 14 g skimmed milk powder ( e.g. from € 17.95 (€ 17.95 / kg) )*
- 6 g inulin ( e.g. from € 18.95 (€ 17.23 / kg) )*
- 5 g stollen spice ( e.g. from € 7.90 (€175.56/kg) )* (or see tips)
- 0,5 g locust bean gum ( e.g. from €9.15 (€140.77/kg) )*
- 0.5 g guar gum ( e.g. from € 7.39 (€ 36.95 / kg) )*
- 1 pinch of salt
optional:
- 10 g Glycerin ( e.g. from € 24.26 (€ 24.26 / l) )* or 1 shot of rum ( e.g. from € 28.88 (€41.26 per liter) )*
- Stollen pieces for garnishing (see tips)
- approx. 70 g raisins
Preparation
- Weigh out the sugar, dextrose, glucose, skimmed milk powder, locust bean gum, guar gum, inulin and Stollen spice and mix the ingredients well. The small quantities of less than 1 g should be weighed with a fine scale. ( e.g. )* must be weighed up.
- Put the milk and cream in a pan and heat the mixture, stirring until just before it boils.
- Stir the dry ingredients well into the milk and cream mixture.
- Continue to stir the ice cream mixture for a few minutes until just before it boils. Then switch off the hob and remove the pan from the heat.
- Let the ice cream mixture cool in the refrigerator and ripen overnight if necessary.
- Optional: soak the raisins in rum or rum flavoring (2 small bottles to 50 ml water) and drain well after you have put the ice cream mixture into the machine.
Freezing process and completion
Before freezing, it is best to mix the ice cream mixture again with a hand blender. ( e.g. from €44.89 )* or stand mixer.
Now you can use the ice cream machine Prepare and pre-cool if necessary. The freezing process takes approx. 30 minutes in the ice cream maker.
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Who Glycerin or rum. for more creaminess should be added to the ice cream mixture when the ice cream is almost ready. Otherwise, if the ice cream mixture is still too runny, it will take longer for the ice cream to set due to the freeze-inhibiting effect. At the end, you can also add the raisins added.
Tips and interesting facts about Stollen ice cream
- You can also make your own stollen spice, for example according to this recipe. You will need mace for this ( e.g. from € 13.90 (€ 139.00 / kg) )* Cardamom ( e.g. from € 8.99 (€ 89.90 / kg) )* , vanilla pod ( e.g. from € 14.99 (€ 499.67 / kg) )* Cinnamon ( e.g. from € 9.59 (€ 38.36 / kg) )* lemon peel, allspice ( e.g. from € 8.99 (€ 35.96 / kg) )* and carnation ( e.g. from € 7.99 (€ 79.90 / kg) )* .
- As Toppings are ideal for the Stollen ice cream Stollen pieces. If you also want to make the stollen yourself, I can recommend this Recipe recommend. One Pinch of cinnamon powder or Stollen spice also looks very good on the ice.
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