Since Germany’s weather is giving us some more summer days, I had time to do an ice cream post before fall. I actually eat ice cream all the time, doesn’t have to be warm to enjoy a good ice cream but well for those who need it, here is a late summer post with an easy recipe for making your own ice cream popsicles 😀 Hope you like it! 😉
Ingredients for arround 50 Popsicles
- 250 gr Mascarpone cream cheese
- 250 ml whipped cream 35% fat
- 50 gr sugar
- 3 egg yolks
- 1 gelatine leaf
- 100 butter biscuits
- 700 gr chocolate couverture
- almond crocant
- wooden sticks
Mix whipped cream and sugar in a saucepan and bring it, just for a second, to boil. Put the egg yolks in a bowl and mix them with the warm milk mixture. We want to cook the eggs, but we don’t want them to be like scrambled eggs, so add the milk slowly and don’t stop mixing. Add also the gelatine leaf previously soaked in water. Let the mixture cool down and then add the Mascarpone until smooth. Refrigerate for at least 12 hours.
When refrigerated, beat the mixture until fluffy to give the perfect ice cream texture. Put inside a pastry bag and distribute on 50 of the biscuits. Put another biscuit on the mascarpone cream and insert the wooden sticks for the popsicle look 😉 Freeze for about 2 hours.
When frozen, melt the chocolate couverture and dip your popsicle in it. Sprinkle with some almond crocant and done! Save in the freezer for later. Put out of the freezer 5 minutes before eating 😀
Read you soon!