Hippenstanitzel Filled with Cherry Sour Cream Ice Cream


Rating: 3.69 / 5.00 (87 Votes)


Total time: 1 hour

For the stanitzel:






For the ice:










Instructions:

For the stanitzel, mix margarine, powdered sugar, egg whites and flour to a smooth dough.spread in a circle on a baking tray lined with baking paper. Bake in the preheated oven at 170°C for about 6 minutes.Remove from the oven and shape into stanitzels. For the ice cream, whisk egg yolks, meizena, sugar and vanilla sugar until fluffy. Fold in sour cream and lemon zest and juice.Beat Cremefine until creamy and stir in. Chop the cherries and stir into the mixture. Pour into ice cream maker and freeze for about 35-40 minutes or 2 1/2 hours in the freezer.Form balls with ice cream scoop and fill into the Hippenstanitzel.

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