Festive Ice Cream Cake
This is probably one of the more time- consuming recipes in my book, SUGAR FREE BAKING, but believe me when I say it is worth every minute. I have never tasted an ice cream cake as good as this one! The raspberry and rosewater layer is my favourite! Sometimes I even have it on its own for dessert.
Serves 8 -10
INGREDIENTS
- 2 vanilla pods
- 500ml milk
- 6 large egg yolks
- 120g Perfect Sweet™ xylitol
RASPBERRY LAYER
- 100g raspberry or strawberry puree
- 30ml rosewater
- 200ml whipping cream
VANILLA LAYER
- 200ml whipping cream
CHOCOLATE LAYER
- 100g Raw Dark Chocolate (or good quality sugar free dark chocolate) plus extra to decorate
- 200ml whicpping cream
Fresh berries to decorate
METHOD
- Line the base of a 17cm spring form baking pan with baking paper.
- Open vanilla pods and with the blunt side of a knife, scrape seeds into a saucepan. Add pods and milk and bring to the boil. Remove from heat.
- Using an electric beater, beat the egg yolks and xylitol in a bowl on high speed until pale and creamy. Using a balloon whisk, gradually pour the boiling milk mixture over the egg mixture, while quickly whisking. Remove pods.
- Pour mixture back into the saucepan and heat gently, stirring constantly until the custard thickens enough to coat the back of a wooden spoon.
RASPBERRY LAYER
- Pour 200ml of the custard mixture into a bowl. Add the puree, rosewater and cream. Mix well and refrigerate.
VANILLA LAYER
- Pour 250ml of the custard mixture into another bowl. Add the cream, mix well and refrigerate.
CHOCOLATE LAYER
- Pour the remaining 200ml warm custard and the chocolate into a clean bowl and mix well. Add the cream and mix again. Refrigerate.
- Follow the instructions on your ice cream maker to first churn the Raspberry Layer. Spoon into the prepared pan and smooth over with a spatula. Freeze.
- Repeat for the Vanilla Layer then smooth mixture over the Raspberry Layer. Freeze.
- Lastly, churn the Chocolate Layer. Spoon on top of Vanilla Layer and freeze, preferably overnight.
To serve, turn onto a serving dish and decorate with fresh berries and shaved chocolate.