Pumpernickel Eis mit Preiselbeeren
Pumpernickel Ice Cream is a most unusual ice cream flavored with pumpernickel bread and German chocolate, served with fresh cranberries.
- 2 oz Pumpernickel bread slightly dried
- 2 oz dark German chocolate
- 3 fresh eggs
- 4 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- fresh cranberries to serve
Grate the chocolate and the pumpernickel together.
Mix the vanilla extract into the sugar. Separate the eggs and mix the egg yolks with the flavored sugar in a blender.
Whip the egg whites until foamy. Whip the cream.
Fold the egg whites into the egg yolk mixture and then add the cream and pumpernickel mixture. Freeze for at least three hours.
Serve with cranberries.