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Blackberry ice-cream cake with pistachio nuts
Homemade ice cream vanilla ice cream with pistachio nuts, white chocolate, blackberry jam and blackberries.
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Ingredients
Directions
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Let the sugar roast on a low heat with the water in a saucepan. Let the syrup boil until it turns golden brown (caramelise).
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Meanwhile, put a piece of parchment paper on a plate and spread the pistachio nuts over it. Pour the caramel over it. Allow to cool for about 30 minutes.
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Chop the nut caramel with a kitchen knife into small pieces and place in a bowl. Chop the chocolate into small pieces and put in another bowl.
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Cover the cake tin with parchment paper and allow the edges to overhang. You will need it later to cover the ice.
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Take the ice out of the freezer. Pour it onto a cutting board and cut it into slices of 1½ cm thick. Cover the bottom of the cake tin with ice.
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Push the convex side of a spoon to an even layer. Divide the jam and sprinkle with the chocolate. Cover with ice and press again to an even layer.
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Divide 2/5 of the remaining jam and cover with ice again. Press. Divide the rest of the jam and sprinkle with the pistachio caramel.
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Cover with the rest of the ice. Fold the parchment paper over the ice and put it in the freezer for at least 1½ hours.
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Heat the defrosted blackberries with the rest of the sugar in a saucepan over low heat until the sugar has dissolved. Allow to cool. Chop the rest of the pistachios into pieces.
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Pour the ice-cream cake on a dish and remove the baking paper. Divide the blackberries and pistachio nuts. Serve immediately.
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Nutrition
340Calories
Sodium2% DV40mg
Fat25% DV16g
Protein10% DV5g
Carbs14% DV43g
Fiber12% DV3g
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