Can you make the rainbow crumble in advance and store it?

Name: White lady with rainbow crumble
Cook time: 1 min
Total time: 1 min
Yield: 8P
Ingredients: Vanilla ice cream:; 500 ml milk; 250 ml cream; 2 vanilla pods; 140 gr. egg yolks (7 large eggs); 125 gr. raw cane sugar; Rainbow cookie crumble:; 110 gr. cold butter in small pieces; 225 gr. flour; 75 gr. cane sugar; pinch of salt; 2 tbsp rainbow sprinkles; Chocolate sauce:; 200 g dark chocolate 70 %; 100 ml milk; Whipped cream:; 250 ml whipped cream; 1 tbsp coconut blossom sugar

Yes, the crumble can be made in advance and stored in a sealed container or bag at room temperature.

White lady with rainbow crumble

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Freshly churned ice cream gives soooo much happiness! And then that rainbow crumble on top, chocolate sauce and whipped cream: that's really it. Delicious and beautiful!

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Ingredients

What do you need?

Quantity: 8P

Vanilla ice cream:
500 ml milk
250 ml cream
2 vanilla pods
140 gr. egg yolks (7 large eggs)
125 gr. raw cane sugar

Rainbow cookie crumble:
110 gr. cold butter in small pieces
225 gr. flour
75 gr. cane sugar
pinch of salt
2 tbsp rainbow sprinkles

Chocolate sauce:
200 g dark chocolate 70 %
100 ml milk

Whipped cream:
250 ml whipped cream
1 tbsp coconut blossom sugar

Vanilla ice cream:
500 ml milk
250 ml cream
2 vanilla pods
140 gr. egg yolks (7 large eggs)
125 gr. raw cane sugar

Rainbow cookie crumble:
110 gr. cold butter in small pieces
225 gr. flour
75 gr. cane sugar
pinch of salt
2 tbsp rainbow sprinkles

Chocolate sauce:
200 g dark chocolate 70 %
100 ml milk

Whipped cream:
250 ml whipped cream
1 tbsp coconut blossom sugar

Preparation method

How do you make this?

Vanilla ice cream:

Mix the cane sugar with the egg yolks in a glass bowl. Add the vanilla seeds. Whisk until fluffy.

Pour the milk and cream into a saucepan, add the de-seeded vanilla pods and bring to a boil.

Pour over the egg yolk mixture. Mix well and pour everything back into the pot. Now you have an anglaise.

Stirring, bring just below the boiling point (ideal is 85°). Do the test with a spatula: dip a spatula into the mixture and draw a line. If the line remains clearly visible without droplets forming, it's ready.

Strain if necessary. Cool in a double boiler with ice. Pour the anglaise into the ice cream maker (the ice element must be in the freezer for at least 24 hours) and let it churn for 30 minutes.

Crumble:

Put the ingredients for the crumble in a dish and mix everything together with your fingertips. Knead well between your hands until crumbly.

Finally, add the rainbow sprinkles. Spread evenly on a baking sheet lined with parchment paper and bake for 12 minutes at 170°.

Let cool.

Whip the cream stiff with coconut blossom sugar, put it in a piping bag.

Tips

Put the rest of the ice cream in a container and save in the freezer for 1 week. You can also use the unbaked rainbow crumble to make fruit crumble. 😉