Today the recipe for a dessert, the ice cream cake heart of cream that evokes a famous Italian ice cream with cream, chocolate, and crunchy hazelnuts.
The perfect dessert for summer heat that has arrived fiercely in Bologna, already seeing us dressed, or rather undressed, for the beach! Ice cream is a wonderful invention that delights everyone and originated in antiquity when fruit, milk, and honey were cooled to make a delicious and pleasant food.
On the blog you can find other recipes for semifreddi like summer ice cream cake, the baked alaska, and much more …
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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ICE CREAM CAKE HEART OF CREAM
The Kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 9.5 in pan
- Cooking methods: Microwave
- Cuisine: Italian
Ingredients for ICE CREAM CAKE HEART OF CREAM
- 10.5 oz Dry cookies
- 5.3 oz Butter
- 6.3 oz Condensed milk
- 1.3 cups Fresh liquid cream
- 6.3 oz Dark chocolate
- to taste Hazelnut crumbs
- to taste Milk
Tools for ICE CREAM CAKE HEART OF CREAM
#ADV
- Mixer
- Small Pans
- Molds
Preparation of the Recipe Ice Cream Cake Heart of Cream
Crumble the cookies not too finely in the mixer and put them in a bowl.
Add the melted butter in the microwave or in a small pan over very low heat.
Mix the ingredients well, then pour them into a mold lined with parchment paper, pressing them down firmly.Now place the mold in the refrigerator for at least 30 minutes. Whip the cream and slowly add the condensed milk, incorporating it gradually.
Pour the mixture of cream and condensed milk over the cookies and level it well.
Put the ice cream heart of cream back in the refrigerator.
Melt the dark chocolate in a bain-marie or microwave with a bit of milk, just enough to make it more fluid.
Pour it after letting it cool over the ice cream heart of cream and sprinkle with coarsely chopped hazelnuts.
Place the ice cream heart of cream in the freezer for 3/4 hours. Remove it 15 minutes before serving it at the table… with this heat, it will be perfect in a few minutes!
Enjoy the recipe of the ice cream cake heart of cream!
Tips and Notes
Ice cream follows strict storage and display rules in shops that then allow for serving the consumer a healthy and digestible product. At home, it is not easy to make ice cream without an ice cream maker unless using tricks like freezing fruit and blending it into a smooth, ice cream-like consistency… but clearly, a well-made artisan ice cream is a whole different thing, right? On the blog, using the famous trick, I made banana ice cream with chocolate chips, very pleasant to enjoy!
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