The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Pumpernickel-Eis (Pumpernickel ice cream)
With plum compote
Ingredients for 8 portions:
- 50 g (1.75 oz) Pumpernickel (slightly dried out)
- 50 g (1.75 oz) dark chocolate
- 3 eggs
- 4 T vanilla sugar
- 250 g (8.8 oz) cream
For the plum compote:
- 500 g (1.1 lbs) plums
- Peel from 1 untreated lemon
- 50 g (1.75 oz) sugar
- 1 cinnamon stick
Preparation time: about 1 hour with 2-3 hours freezing time
Per portion: 260 calories
Directions:
- Finely grate the pumpernickel and the chocolate. Separate the eggs, whisk the 3 egg yolks with the vanilla sugar until foamy. Beat the egg whites until stiff. In another bowl, beat the well-cooled cream until stiff.
- Fold the egg whites into the egg yolk mixture, then fold in the cream. Gently stir in the pumpernickel and chocolate. Place the cream in the freezer-safe container and freeze for at least 2-3 hours. After each hour, take out the container and carefully stir the ice cream mixture.
- In the meantime, prepare the plum compote. Wash, stone, and cut the plums into small pieces. Place the fruit in a pot, and mix in the washed lemon peel, the sugar, and the cinnamon stick. Over medium heat, allow to simmer, covered, 5-10 minutes. Remove from heat and allow to cool. Remove the lemon peel and the cinnamon stick, pour the compote into a bowl and refrigerate.
- About 10 minutes before serving the ice cream, remove it from the freezer. Place the container in hot water, run a knife around the outer edge, then dump out the ice cream. Form scoops with an ice cream scooper, or cut the ice cream into portions. Serve with the plum compote.
- Pumpernickel is not just a beloved side for Westphalian ham, but also can be used in sweet dishes, in cremes or in pudding.
Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
