Frozen Custard Cake

a no fuss dessert on your subsequent night meal spiked with strawberry and pistachio and made extra creamy with custard br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5968736069001 domain taste height 300 width 500 iframe

The ingredient of Frozen Custard Cake

  • 250g sparkling strawberries hulled quartered
  • 2 teaspoons caster sugar
  • 1 half of litres vanilla ice cream
  • 1 1 2 cups pauls vanilla custard
  • 50g sachet coconut milk powder
  • 80g packet pistachio kernels chopped
  • 1 cup frozen raspberries
  • fresh raspberries to serve
  • icing sugar to serve
  • extra chopped pistachios to serve

The Instruction of frozen custard cake

  • ufeffplace strawberries sugar and 2 teaspoons water in a small saucepan over medium high warmth bring to the boil reduce heat to medium low simmer stirring on occasion for 10 minutes or until mixture is pulpy and strawberries have broken down set apart to chill absolutely
  • grease a 6 cup potential 9cm deep 11 5cm x 20cm base loaf pan line base and facets with baking paper extending paper 2cm notably edges of pan
  • place ice cream in a huge bowl set aside for 10 minutes to soften ice cream need to no longer be melted add custard and milk powder mix well to mix fold in pistachios and raspberries spoon 1 three of the custard aggregate into organized pan top with half of of the strawberry combination repeat layering completing with custard combination cover surface with plastic wrap freeze in a single day or until firm
  • remove cake from freezer 10 mins before serving remove plastic wrap turn onto a serving plate serve topped with berries dusted with icing sugar and sprinkled with more pistachios

Nutritions of Frozen Custard Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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