Ice Cream Cake With Lemon Cream

Ice cream and lemon cream cakes – a detailed recipe cooking. Photo of the dish:Levy Brown Time: 4 hours. 40 min Difficulty: easy Quantity: 9 cakes The recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the basics:

• 280-340 gr. shortbread cookies
• 850 gr. vanilla ice cream slightly softened
• Special grease spray
• 3 tbsp. l (45 gr.) Unsalted butter, previously melted
• 1/2 tsp grated lemon peel
• Icing sugar for decoration

For lemon cream:

• 6 egg yolks
• 1 tbsp. granulated sugar
• 1 tbsp. freshly squeezed lemon juice
• 1/2 tsp grated lemon peel
• A pinch of salt
• 12 tbsp. l (170 gr.) Unsalted butter, sliced into small pieces

Recipes with similar ingredients: shortbread, vanilla cookies ice cream, lemon juice, lemon zest, icing sugar, eggs

Recipe preparation:

1. Make a cream: mix egg yolks, granulated sugar and lemon juice in a medium-sized stewpan. Cook on medium stirring for 8 minutes until the mixture begins to thicken. Add oil, one piece at a time, while stirring with a wooden shoulder blade. Cook the cream, stirring constantly, for 7 minutes, until the mixture thickens enough to hold on the spatula. Rub the cream into a medium bowl through a fine sieve with a rubber spatula, so that there are no lumps left. Add lemon zest and salt. A large half fill the bowl with ice. Put a bowl of cream on ice and cool completely, stirring occasionally.
2. Prepare the base: 20 cm square for baking, grease with a spray and cover with foil, leaving an allowance with two sides. Grind cookies in a food processor. Without turning off combine, slowly add melted butter and lemon zest and mix until the mixture begins to form a dough.
3. Put the mixture of cookies in the prepared form, tightly tamp. With a rubber spatula, put the ice cream on the resulting dough, put lemon cream on top. Cover with cling film and freeze cakes from 4 hours to 2 days.
4. Using foil, remove the ice cream and cream tarts from forms, cut into portions and sprinkle with powdered sugar.