Guest Post: Mint-Straciatella-Eisjojos of Barbara from my sweet workshop

Hello, my name is Barbara and I am allowed to represent Maja, who is on her blog holiday. I'm still a big hit in the blogger world and that's why I'm even happier with one of the first blogs that I've read regularly (and of course I still think it's great) to contribute something.

Since it is not only Maja should go well on vacation, but in the meantime, her readers, I have brought for you a sweet recipe, with the one a little holiday feeling For me (summer) vacation is definitely ice, and so it on a couch in the garden/on the beach/on the balcony ... easier to enjoy, it is just between two Chocolate biscuits packed.
Who might have stopped by my blog knows that I like the combination of peppermint and chocolate. That's why I struggled a bit and tried to combine both in a different way. The result is an ice cream that looks harmless to Straciatellaeis, but surprised by a not too strong, but distinct peppermint flavor. The basis for the ice cream was the basic recipe of Jeni Britton Bauer, to whom I added the chocolate and the peppermint. Of course, the peppermint amount can also be adjusted. For a stronger flavor just a little bit more (but only dropwise!), If you are a bit sensitive to peppermint, you should perhaps just add 7 drops at the beginning, try and then possibly add more. More pureeing is easy, but what's in it, you do not get so easily flavored "diluted".

The biscuit cover is from my favorite chocolate kokokeksteig to cut out, which is nice and crumbly and simply "pure" as a biscuit delicious tastes.

Unfortunately, I can not accurately quantify the fully assembled yojos, my two kitchen gadgets and test knives were a bit faster. The yield varies, depending on the amount of ice you put in between the biscuits.
But you get about 1 liter of ice cream and 40 5 cm round biscuits.

Have fun!

Minz-Straciatella-Eisjojos

Peppermint Traciatella Ice Cream:
1 tbsp and 1 tsp cornstarch (American measuring spoons)
460 ml whole milk
300 g cream
150 g sugar
2 tablespoons glucose syrup (or bar syrup, honey if necessary)
1 pinch of fine sea salt
50 g cream cheese (room temperature)
10 Drop of peppermint oil

100 g dark chocolate, roughly chopped

Chocolate dumpling biscuit sojos:
180 g soft butter
90 g powdered sugar
2 Egg yolks
280 g flour
30 g cocoa powder

First make the ice cream, as it will have to freeze a bit more.
Add to that in a small bowl, the cornstarch with 2 tablespoons of the milk stirred smooth. The remaining milk comes with the cream, the sugar and the glucose syrup in a large pot. In a bowl, which can also hold the milk mixture (it will be stirred later), stir the cream cheese with the salt.
Now bring the pot over medium heat on the stove with stirring boil. Once the milk bubbles, boil for another 4 minutes (careful, cook slightly!). Then the added cornstarch is added and the whole is simmered again for 1 minute. The mixture thickened a little.
Mix the milk mixture in small portions under the cream cheese until it dissolves well, then the remaining amount can be stirred quickly.
I now leave the mixture in a cold water bath with occasional stirring cool in the same bowl, which works very well.How to make fine pieces of straciatella.
Put the ice cream in a freezer container and freeze for at least 4 hours to allow it to set.

In the meantime, prepare the biscuits. To do this, stir the butter and powdered sugar until foamy. Stir egg yolks well. Mix in the flour and cocoa powder and stir (as short as possible, until a homogeneous dough has formed).
Cool the dough for about an hour, then roll out on a smooth surface with some flour about 0.5 cm thick .
Preheat the oven to 180 ° C.
With a round biscuit cutter (diameter 5 to 6 cm), cut out circles and lay them on a baking sheet lined with baking paper (you need about two sheets).
dough pieces each knead again, roll out again and cut out circles until there is no dough left.

To assemble the yojos, 2 biscuits and a scoop of ice cream are needed per piece. If the ice has frozen for a while, you should first soften it a bit. In contrast, it is more convenient to let the biscuits cool down in the freezer for a while to prevent the ice from melting too much.
Place a biscuit face down on a plate or something similar, a ball Sprinkle with ice and squeeze gently with the second biscuit until the ice swells to the edge of the biscuits. Eat now very quickly or freeze next to each other in a flat freezer to get the yojos really firm (especially if you want to fill them all one after the other).

And then ...

... finally done! ... and probably all are really ready for the novel after the novel or at least need an ice cream for refreshment ...

If someone fancied having more sweet recipes: usually they find me in my sweet workshop.

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Dear Barbara, thank you very much for this great guest post and the beautiful photos. Your Mint Straciatella Ice Yojos just look stunning!