Cloudberry ice cream pie

Pie pastry:
100 g butter
200 ml wheat flour
100 ml finely chopped hazelnuts
2 tbsp sugar

2 egg yolks
2 tbsp sugar
150 ml cloudberry jam
300 ml whipped cream
Garnish with: cloudberries, lemon balm

Mix the butter, flour, hazelnuts and sugar into a crumbly texture. Work quickly into a dough. Press out the dough into a pie dish, 24 cm in diameter. Put in the fridge for 30 minutes. Preheat the oven to 200°C and bake the pie shell in the bottom of the oven for about 15 minutes. Allow to cool. Whisk the egg yolks and sugar until frothy for the filling, add cloudberry jam. Whisk the cream and add it gently. Freeze the pie for at least 5 hours. Garnish with cloudberries and lemon balm.

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