GRANDMA’S COLD ICE CREAM CHEESECAKE easy, delicious, perfect sweet for summer, ready in a short time, idea to serve after lunch or dinner.
Delicious grandma’s cold cake, a very simple dessert to prepare and so tasty, creamy, a real delight, ideal as a summer cake to enjoy at any time of the day.
The recipe for grandma’s cold cake is a sort of cheesecake with a base of crushed cookies but it’s also an ice cream because of the cream made with egg.
Let’s say it’s a mix, cold cake, cheesecake, and creamy ice cream with custard and pine nuts, the only difference is that for making the cream I used cream instead of milk, just like ice cream.
It’s very simple and so good.
Follow me in the kitchen, today there is the grandma’s cold ice cream cheesecake!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/2 oz dry cookies
- 3 1/2 tbsp butter
- 2 cups heavy cream, 35% fat
- 1 egg yolk
- 2 tbsp sugar
- 2 tbsp potato starch
- as needed pine nuts
Preparation
The cookie base is for an 18 cm pan for about 4-6 servings. For a 20 cm pan, use 5 1/4 oz of cookies and 5 1/4 tbsp of butter, you can leave the cream quantity unchanged, you will have a slightly lower ice cream cake than mine.
Put the cookies in a blender and crush them then add the butter and blend again, arrange them in an 18 cm pan lined at least on the base with plastic wrap, compact and place in the freezer.
Prepare the cream, work the egg yolk with the sugar with a hand whisk in a saucepan then add the flour, mix, and add 1/4 cup of cream.
Keep stirring and move to the stovetop, add the whole lemon zest and another 3/4 cup of cream a little at a time, always stirring.
In a few minutes, the cream is ready, remove it from the stove and transfer it to a ceramic or glass container.
Whip the remaining 1 cup of cream, but do not whip it too hard, just semi-whip it, it should remain creamier than stiff.
You can decide to whip it hard obviously, and it will have more volume, but in this case, I preferred a softer cream, your choice.
As soon as the cream is lukewarm, mix it with the whipped cream, mix well and pour it over the cookie base, decorate with pine nuts and some crumbs (optional) then put in the freezer.
The higher the dessert, the longer the cooling time. I prepared it in the evening, so I kept it in the freezer overnight.
It takes about a couple of hours to freeze.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
Arte in Cucina recommends
Note: I used a cake ring and the cake is about 2 inches high, with the same cream dose for a 20 cm pan it will be 1-2 cm less high and will cool in less time.
