I heart you cake

Cookie heart with raspberry ice cream base

10-16 Butter Cookies         
7 oz Raspberries        

Raspberry ice cream
4 oz, leave remaining 3 oz for decoration Raspberries   
1 cup Heavy cream       
6 Pasteurized Egg yolks     
1 Vanilla bean        
¾ cup Sugar           
1 cup Sour Cream       

Bring the raspberries and ¼ cup sugar to a boil. Cool down. Whisk the egg yolks, ½ cup sugar and the seeds from the butterflied vanilla beean with an electric wisk for 2 minutes on high or until the sugar no longer crunhces on the bottom of the bowl. Whip the cream and mix with the egg yolk mixture. Gently stir in the cooled down raspberry sauce and finally the sour cream. Pour the mixture into a heart shaped mold and freeze overnight or at least 4 hours. Remove the ice cream from the freezer, take it out of the mold and arrange Royal Dansk butter cookies and fresh raspberries on top 
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