Feeling the heat? There's only one solution: ice cream. And what better opportunity to put the Royal Catering ice cream maker through its paces. Our head chef, Michał, relished the chance to conjure up a heat-busting Black Forest ice cream cake with cherries and Oreos.
Feeling the heat? There’s only one solution: ice cream. And what better opportunity to put the Royal Catering ice cream maker through its paces. Our head chef, Michał, relished the chance to conjure up a heat-busting Black Forest ice cream cake with cherries and Oreos.
Ice Ice Baby: time to beat the heat!
Our test subject: the RC-CICM12 ice cream maker from Royal Catering. Michał will use this device to prepare a delicious dessert – Black Forest cherry cake with Oreos.
Ingredients:
- 500 ml milk
- Vanilla extract from one pod
- 150 – 200 g sugar
- 250 ml cream
- Mascarpone cream
- A dash of brandy or cognac
- Oreos
First, bring milk with vanilla extract to a boil. Meanwhile, whisk the egg yolk with the sugar. Slowly add the boiled milk while stirring. Then, in a double boiler (a pot over boiling water), briefly cook the mixture, stirring constantly until it thickens slightly. Strain and let the mixture cool. Whip the cream and combine it with the milk-egg mixture. Pour this into the ice cream machine and wait until it thickens further. In the meantime, prepare the remaining ingredients.
First, separate the biscuits from the filling. Coarsely crumble the biscuits, and whisk the cream with a few tablespoons of mascarpone. Pit the cherries, generously sprinkle with sugar, and – in an ideal world – douse with Black Forest cherry brandy. Any other cognac or brandy will also do. Michał vacuum-sealed the cherries for simplicity. A glass or plastic container works just as well. Let the cherries steep for at least an hour. When the ice cream has thickened nicely after about 30 – 40 minutes, crumble in a few Oreo biscuits and continue stirring for a few more minutes. Once the ice cream is ready, begin plating the dessert.
Place a handful of crushed biscuits into a small, round cake ring. Pour whipped cream over them and add another biscuit layer. Now, fill the cake ring with a few tablespoons of fresh ice cream from the ice cream maker. Finally, sprinkle yet more biscuit crumbs on top, before artfully arranging the flavoured cherries on top of the cake. Finally, remove the mold. And voilà! Time to plate up and enjoy a spectacular dessert – made at home in just 30 – 40 minutes!
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Ice Cream Maker – 135 W – 1.2 L
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Ice Cream Maker – for popsicles – 2 moulds: 75 + 110 ml – 80 pieces (15 min) / 6000 pieces (day) – Royal Catering
3,929.00 €3,229.00 € -
Ice Cream Maker – 250 W – 2 x 1.2 L 339.00 €
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Ice cream maker – for popsicles (80 ml) – 40 pieces (15 min) / 3000 pieces (day) – Royal Catering
Is it worth buying an ice cream maker?
Finally, a few remarks on the practical features of the RC-CICM12. Designed from the bottom-up with home use in mind, this machine boasts compact dimensions and a spacious 1.2-liter bowl, making it ideal for a family of three. You can use it to whip up irresistible homemade desserts that the whole family will love. With this device, making perfectly textured ice cream has never been simpler and easier.
Do you work in the catering industry? Then imagine, if you will, the following scenario: You own a charming bistro that serves delicious food. Perhaps one of your specialities is a whiskey mousse and dark chocolate tartlet with delicate almond pastry. As accompaniment, you like to whip up a rich coffee gelato. Based on your sales report, you know that you sell at most 8 – 10 of these desserts per day. Here, investing in a small ice cream maker would be extremely worthwhile. For an ice cream stand on the boardwalk, this might not be the case. But not to worry, Michał also has a recommendation for cases such at these: the soft-serve ice cream machine RCSI-18 from Royal Catering.
Michał Orłowski – chef at renowned restaurants in Sydney and Warsaw. Experienced and professional restaurateur. Michał began his gastronomic journey as a teenager. He first discovered his passion for all things culinary while working as a barman over the summer. Over the years, he accumulated experience, deepened his knowledge, and honed his craft.
In 2007, he travelled to Australia where he perfected his skills. Upon his return to Europe, he served as the head chef at the restaurant Lars, Lars & Lars in Poznań. He shares his knowledge and practical tips on the YouTube channel Chef’s Gear.
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