Montblanc Ice Cream – a delicious recipe with milk, sugar, salt, cornstarch, puree, meringue shell. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the cornstarch with 50ml whole milk, leave to rest.
2
In a small saucepan combine the leftover milk, sugar and a pinch salt, stir, place on medium heat, bring to an almost boil, add the cornstarch milk and cook constantly stirring until thickened. Take off heat and let cool a little.
3
In a blender combine the unsweetened chestnut puree and the warm ice cream base, blend in high until silky smooth and fully combined. Transfer to the fridge overnight.
4
Freeze in your ice cream maker according to the manufacturer's instructions adding the desired amount of crushed meringues (I used 3 handfuls) and at the last two minutes of churning. Store in an airtight container in the freezer.
5
Pair with dark chocolate and vanilla bean ice creams.
172
kcal
Calories
3
g
Fat
33
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 400 milliliters whole milk, 100 grams sugar, 1 pinch salt, 3 teaspoons cornstarch, and more.
Yes, Montblanc Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
