CookEat Recipe
Suzanne Ice Cream
Vanilla and banana ice cream layered with maraschino-soaked ladyfingers and flavoured with kirsch.
Method
Steps
Step 1
Prepare full vanilla custard ice cream once from six yolks, 227 g icing sugar, 475 mL cream, 475 mL milk and one vanilla bean.
Step 2
Split the bean and heat it with milk and cream until steaming; whisk the yolks and sugar in a heat-safe bowl.
Step 3
Gradually stir in the hot dairy. Return to low heat and stir until the custard reaches 74°C without boiling.
Step 4
Remove the vanilla pod and strain.
Step 5
Cool promptly over an external ice bath, refrigerate at or below 4°C, then churn for about 25–35 minutes until firm.
Step 6
Keep any ice and rock salt outside the sealed ice-cream container.
Step 7
Freeze covered until scoopable.
Step 8
Measure one quart of the finished vanilla ice cream for the pudding; keep surplus vanilla ice cream frozen separately.
Step 9
Sieve two peeled bananas and mix with two tablespoons culinary alcoholic kirsch and one ounce sugar.
Step 10
Mix all this banana preparation into the finished vanilla ice cream.
Step 11
Pour two tablespoons culinary alcoholic maraschino evenly over twelve plain, fully baked ready-to-eat sponge ladyfingers.
Step 12
Line one covered brick mould with a sheet of white food-contact paper.
Step 13
Choose a mould large enough for all the banana ice cream and twelve ladyfingers, leaving space below the rim.
Step 14
Place half the banana ice-cream mixture in the lined mould, arrange all twelve prepared ladyfingers on it, then add the remaining half and tightly cover.
Step 15
Freeze in the external ice and salt bath for about two hours, until firm.
Step 16
Dip only the mould exterior in lukewarm water for a few seconds, wipe dry and unmould onto a cold dish with a plain food-safe napkin.
Step 17
Remove the food-contact paper.
Cooked it? Rate it.
Cooked 0 times