Frozen Custard Cake

A no-fuss dessert for your next dinner party! Spiked with strawberry and pistachio, and made extra creamy with the custard.

The ingredient of Frozen Custard Cake

• 250g fresh strawberries hulled and cut into quarters
• 2 teaspoons sugar powder
• 1 1 2 liter of vanilla ice cream
• 1 1 2 cups of pauls vanilla custard
• 50g sachet of coconut milk powder
• 80g packet pistachio kernels chopped
• 1 cup of frozen raspberries
• fresh raspberries to serve
• icing sugar serve
• extra chopped pistachios to serve

The Instruction of frozen custard cake

• place the strawberries sugar and 2 teaspoons water in a small saucepan over medium high heat bring to a boil reduce the heat to medium low simmer stirring occasionally for 10 minutes or until the mixture is luscious and the strawberries have broken down set aside to let cool completely
• grease a 6 cup capacity 9cm deep 11 5 cm x 20 cm base loaf pan line base and sides with baking paper extending paper 2 cm above edges of the pan
• place ice in a large bowl set aside for 10 minutes to soften ice cream cream should not be melted add the cream and milk powder mix well to combine fold in the pistachios and raspberries spoon 1 3 of the cream to the mixture in the prepared pan top with 1 2 of the strawberry mixture repeat the layering finishing with the custard mixture cover the surface with plastic wrap freeze overnight or until firm
• remove the cake from the freezer 10 minutes before serving remove the plastic wrap flip on a serving dish serve topped with berries dusted with icing sugar and sprinkled with extra pistachios

Nutritions of Frozen Custard Cake

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