Frozen custard cake

Frozen custard cake

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A no-fuss dessert for your next dinner party! Spiked with strawberry and pistachio, and made extra creamy with custard.

The ingredient of Frozen custard cake

  1. 250g fresh strawberries, hulled, quartered
  2. 2 tsp caster sugar
  3. 1 1/2 litres vanilla ice-cream
  4. 1 1/2 cups Pauls vanilla custard
  5. 50g sachet coconut milk powder
  6. 80g packet pistachio kernels, chopped
  7. 1 cup frozen raspberries
  8. Fresh raspberries, to serve
  9. Icing sugar, to serve
  10. Extra chopped pistachios, to serve

The instruction how to make Frozen custard cake

  1. Place strawberries, sugar and 2 teaspoons water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until mixture is pulpy and strawberries have broken down. Set aside to cool completely.
  2. Grease a 6-cup-capacity, 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above all edges of pan.
  3. Place ice-cream in a large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Add custard and milk powder. Mix well to combine. Fold in pistachios and raspberries. Spoon 1/3 of the custard mixture into prepared pan. Top with 1/2 of the strawberry mixture. Repeat layering, finishing with custard mixture. Cover surface with plastic wrap. Freeze overnight or until firm.
  4. Remove cake from freezer 10 minutes before serving. Remove plastic wrap. Turn onto a serving plate. Serve topped with berries, dusted with icing sugar and sprinkled with extra pistachios.

Nutritions of Frozen custard cake

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calories: https://schema.org
calories: NutritionInformation

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