Mont-Blanc Marbled Ice Cream
Combine wild rose jam, chestnut ice cream, and cream ice cream to create a marbled ice cream.
Ingredients
Wild rose jam
300 g
Chestnut ice cream
1 kg
Cream ice cream
800 g
Instructions
1
Freeze the tools
Place the stainless steel bowl, the covered ice cream tub, and the small tools (spatula, ice cream scoop, palette knife) in the freezer. Place the wild rose jam in the freezer for 20 minutes.
2
Mix and freeze
Stir-freeze the chestnut ice cream and spread a layer in the stainless steel bowl, then add a layer of wild rose jam. Stir-freeze the cream ice cream to cover the contents of the bowl.
3
Fill the tub
Use an ice cream scoop to fill the tub, making sure each scoop takes all three components that make up Mont-Blanc ice cream. This produces the desired marbled effect. Smooth the surface of the tub with a stainless steel palette knife and put the lid on.
