White lady with rainbow crumble

Favorites

1h10

•

Medium

Freshly churned ice cream gives soooo much happiness! And then that rainbow crumble on top, chocolate sauce and whipped cream on the side: that's really it. Delicious and beautiful!

Freshly churned ice cream gives soooo much happiness! And then that rainbow crumble on top, chocolate sauce and whipped cream on the side: that's really it. Delicious and beautiful!
Kitchen must haves
Ingredients

What do you need?

Quantity: 8P

Vanilla ice cream:
500 ml milk
250 ml cream
2 vanilla pods
140 gr. egg yolks (7 large eggs)
125 gr. raw cane sugar

Rainbow cookie crumble:
110 gr. cold butter in small pieces
225 gr. flour
75 gr. cane sugar
pinch of salt
2 tbsp rainbow sprinkles

Chocolate sauce:
200 g dark chocolate 70 %
100 ml milk

Whipped cream:
250 ml whipped cream
1 tbsp coconut blossom sugar

Vanilla ice cream:
500 ml milk
250 ml cream
2 vanilla pods
140 gr. egg yolks (7 large eggs)
125 gr. raw cane sugar

Rainbow cookie crumble:
110 gr. cold butter in small pieces
225 gr. flour
75 gr. cane sugar
pinch of salt
2 tbsp rainbow sprinkles

Chocolate sauce:
200 g dark chocolate 70 %
100 ml milk

Whipped cream:
250 ml whipped cream
1 tbsp coconut blossom sugar
Preparation method

How do you make this?

Vanilla ice cream:

Mix the cane sugar with the egg yolks in a glass bowl. Add the vanilla seeds. Whip until airy.

Pour the milk and cream into a saucepan, add the de-seeded vanilla pods and bring to a boil.

Pour over the yolk mixture. Mix well and pour everything back into the pot. Now you have an anglaise.

Stir while bringing to just below boiling point (ideal is 85°C). Do the spatula test: dip a spatula into the mixture and draw a line. If the line remains clearly visible without drops forming, it's done.

Strain if necessary. Cool in a double boiler with ice. Pour the anglaise into the ice cream machine (the ice element must be in the freezer for at least 24 hours) and let it churn for 30 minutes.

Crumble:

Put the crumble ingredients in a dish and mix everything together with your fingertips. Knead well between your hands until crumbly.

Finally, add the rainbow sprinkles. Spread evenly on a baking sheet lined with baking paper and bake for 12 minutes at 170°C.

Let cool.

Whip the cream stiff with coconut blossom sugar, put in a piping bag.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.