Winter Ice Cream Stollen with Plums Preserved in Red and Port Wine

Marinated fruit: Marinate the fruit in rum for one night and let it drain properly.

Ice cream stollen: 1. Dissolve the sugar in a heavy saucepan over medium heat and let it caramelize until golden brown. Caution. Pull saucepan off the stove when it reaches the right color, because caramel burns quickly. When everything has cooled down a little, add the cow’s milk and heat, stirring until the caramel sugar is completely dissolved. Mix the egg yolks and eggs in a stainless steel bowl, gradually add the caramel milk and beat in a bain-marie with a hand mixer until thick and white.

Then beat in iced water until cold, adding the gingerbread spice. Stir until the mixture has cooled down. 2.

Whip the cream until very stiff and fold it into the mixture.

The properly drained, marinated en etc.. Also fold in and possibly season again with gingerbread spice.

Line a loaf pan or alternatively a loaf tin with cling film, leaving enough film overhanging on each long side so that the pan can be closed properly. Fill the stollen mixture into the mold, smooth it out and close it with the foil. Place in the freezer for at least 6 hours. To serve, peel off top of foil, invert onto a plate, peel off remaining foil and dust with the cocoa and granulated sugar.

4. serving: Cut ice cream stollen into small slices

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