Cream Cheese Ice Cream
435 g milk
136 g sugar
50 g egg yolks
2 g vanilla
1 g salt
168 g cream cheese
2 g lemon juice
4 g gelatin
40 g heavy cream, cold
Soak gelatin in cold water for about 10 minutes.
Bring milk to a boil.
Mix egg yolk, sugar, vanilla and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with
Add gelatin, cream cheese and lemon juice.
Cool the mixture over ice or cold water.
Add cold heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Fill up your molds and place them in the freezer overnight.
Pâte Sucrée/ Sugar dough
62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 5 mm and cut out flowers with a flower cookie cutter.
Cool for 30 minutes and then bake in the oven at 165°C for 10 minutes and let them cool completely. Make sure they just get brown on the edge. They are baked through if the bottom is light brown.
Crumble some of them for garnish.
You can freeze the leftover sugar dough for up to 2 months.
20 g raspberry puree
5 g sugar
Heat up puree and sugar and simmer until it thickens.
Let it cool down a bit.
Pour it into a piping bag.
Leave it in the fridge until needed.
Make some swirls with your raspberry coulis.
Unmold ice cream
Place a baked sweet dough on top and add the ice cream.
Garnish with macarons, strawberries, raspberries, lemon shavings, peppermint and gold leaf.