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Blackforest Ice Cream Mooncake - Stone Fruits #1

Monday, September 9, 2013

Like I told you, I don't like eating tradtional mooncakes, but I never said, I don't like all sort of mooncakes. This is ice cream, made in the form of mooncakes. Give me any amount, I'll gladly take them! LOL

I had this idea, that instead of making carrot juice yolks, why not I just use beautiful cherries as the moon ?
I have a few other crazy ideas in my head, but I think let's leave them for next year and I hope I get them realized instead of letting them stored up in my brain. This idea was actually thought of last year in 2012 but until now, whatever I planned last year, haven't been done.

I gave one to my kid's ex nanny and she asked me for orders... sadly I had to say no. I seriously dare not accept any orders due to having 3 kids around, things can easily happen and they will come as my priority and I will have to break my promise. I don't like landing myself in that kind of situation.

This ice cream mooncake idea is not new, but I like mine to be filled with homemade ice cream, like how I like my traditional mooncakes to be filled with homemade lotus paste.Try to make your own ice cream to fill your mooncakes and taste the difference. Store bought ice cream just don't taste the same, that is unless you use Haagen Daz and those of the same type. Use full yolks for ultimate smoothness, but sometimes I'm just plain lazy to do that and settle the remaining whites later.

Blackforest Ice Cream Mooncake
by WendyinKK
Makes: 8 pcs (4 round 4 square)

1 egg (or 3 egg yolks)
2 egg yolks
100gm sugar
250ml milk (just don't use low fat)
1/2 vanilla bean, scraped (or 1 tsp vanilla extract)
250ml whipping cream

500gm fresh cherries, pitted
250gm dark chocolate (top)
125gm dark chocolate (bottom)

1. Prepare custard. Beat egg, egg yolks and sugar together until very frothy. Put vanilla and milk into a saucepan and bring to a boil. Pour 1/4 of  the boiling milk into the egg mixture, whisking all the while, then add another 1/4 and whisk. Pour in all and whisk until smooth. Pour all this back into the saucepan (if you think you need to wash the saucepan before this, go ahead, but it's not necessary) Cook the custard mixture on low heat (don't let it boil) until it thickens slightly and coats the back of the spoon. Remove from heat, strain and cover with a piece of cling wrap directly onto the surface to prevent a skin from forming. Let this cool down totally. (you can do this step way a day ahead and keep the custard chilled)
2. Meanwhile, pit cherries with a cherry pitter or you can use this method.
3. Melt 250gm dark chocolate, let it cool down slightly and take on a thicker consistency. Coat mooncake moulds with the thick melted chocolate. Put it in the fridge (best is have the air cond blowing at it) as you prepare the filling
4. Beat cream in a cold bowl until thick and stiff. Pour in the cooled custard and mix it with the lowest speed until a smooth mixture is achieved..
5. Make sure the chocolate in mould is no longer runny and has partially set (or fully set). Fill 1/3 of the mould with the filling. Put 4 pitted cherries into the filling and top with more filling until 3-5mm from the rim. Level the cream filling and put it into the freezer for about 30 minutes or until the surface of the filling has hardened.
6. Meanwhile melt the balance of chocolate and when the filling's surface is set, cover the filling's surface with a generous amount of melted chocolate.
7. Freeze it for a few hours or overnight. Cut the ice cream mooncakes with a warm clean knife.

*Take note that round moulds have bigger capacity than square moulds

43 lovely notes:

Sharon @Feats of Feasts September 9, 2013 at 11:34 AM  

these look sooo awesome!!! And i think more hassle free than the traditional mooncake haha. What a treat.

Jong Belegen Kaas,  September 9, 2013 at 11:35 AM  

oh my, this is a very exotic ice cream mooncake...

ivy sew http://simplybeautifulhealthyliving.blogspot.com,  September 9, 2013 at 11:38 AM  

Oh Wendy, this is so beautiful and tempting. How to resist such a yummy ice-cream mooncake???

xing hui September 9, 2013 at 12:30 PM  

Wendy, neither anyone will reject this mooncake.

Annielhy,  September 9, 2013 at 1:03 PM  

Look so tempting ........... Yummy

Anonymous,  September 9, 2013 at 1:44 PM  

Hi Wendy,

The mooncakes are beautiful.. May I know how you unmold these mooncakes? Am wondering if the chocolates will easily get cracked..


WendyinKK @ Table for 2..... or more September 9, 2013 at 1:49 PM  

If you made the chocolate coating thick enough, it won't crack. Frozen chocolate detaches easily. I just turn it over and it came out

Ken September 9, 2013 at 2:09 PM  

Arghhh... this is too scary, put all moon cakes to shame! This must be real GOOD! love this, thanks for sharing!

Phong Hong September 9, 2013 at 2:46 PM  

Wendy, this is a fantastic idea! Hmmm...I might make mooncakes lah like that!

Mai Lin,  September 9, 2013 at 3:15 PM  

Wow... Just when I thought my mooncake making frenzy is over.... and you showed this. ... Lovely and mouth watering !!!

September 9, 2013 at 3:58 PM  


Anonymous,  September 9, 2013 at 6:00 PM  

Hi Wendy

Your ice cream mooncake looks so good.

I have been searching high and low for this type of agar agar mooncake mould but couldn't... Where did you get yours ?!


Rachel September 9, 2013 at 6:59 PM  

My goodness! The photographs look like they've come from the pages of Gourmet Traveller, so elegant and sophisticated!

tina September 9, 2013 at 8:20 PM  

Oh my word, Wendy this looks so good!

Jasline @ Foodie Baker September 10, 2013 at 1:06 AM  

Hi Wendy, I think I can eat your mooncakes any time, looks so yummy! Love the cherries addition, they look like heart-shape to me!

MK Moon September 10, 2013 at 11:36 AM  

wendy, where you get this nice mould?

daphne September 10, 2013 at 3:02 PM  

THis is SO not a crazy idea. It's an awesome one. Oh, i wish i can bite into one. I love how you added pitted cherries in.

PB ELEVEN September 10, 2013 at 3:58 PM  

Is it fine if I omit the cherries from the recipe? If I do so, I have to increase the volume of the filling?

Unknown September 10, 2013 at 4:40 PM  

Hi Wendy,

If use a small heart shaped cake tin, can it unmould easily or have to use the plastic tray?


WendyinKK @ Table for 2..... or more September 11, 2013 at 1:48 AM  

MK Moon, Go to Baking supplies shop if you need anything related to baking or desserts.

PB Eleven, You may, just that you will lose the "Moon" effect. Increase it around 30%, you can always eat the leftovers.

Metal should be ok, I think. Keep it dry.

Janice,  September 11, 2013 at 3:49 PM  

Hi Wendy
Can I used normal baking chocolate? And the whipping cream is it diary whipping cream?

Anonymous,  September 11, 2013 at 4:36 PM  

Hi Wendy,

This is so pretty! I wonder where you get your fresh vanilla beans from?


lena September 12, 2013 at 12:55 AM  

you know, the traditional mooncakes can b very ' lau', cannot eat much at a time..but ice cream one, i think i can gobble up the whole piece! btw, i was thinking to go to haagen dazs and try their ice cream mooncake, i missed that last year.

Pauline,  September 12, 2013 at 8:31 AM  

Hi Wendy

May I know what brand of dark chocolate that you using for the coating?


WendyinKK @ Table for 2..... or more September 12, 2013 at 1:33 PM  

whipping cream is always dairy, unless it's topping cream that is non dairy. I used compound dark chocolate. Go for one that taste good, don't take the cheapest.

I got mine from an online store, bought 1/4 pound and shared with friends. It's also available at Baking shops

cepat cepat!

Beryl's dark compound

Anonymous,  September 13, 2013 at 12:00 AM  

Hi Wendy,

Thanks for sharing this recipe. May I check with you, If I wanted to use just egg yolks for my ice cream, does that mean I will need a total of 5 egg yolks or just 3 yolks?


butterfingers,  September 16, 2013 at 9:48 AM  

Marvellous, Wendy.

Anonymous,  September 17, 2013 at 10:32 AM  

Hi Wendy

How come my ice-cream is bitter in taste.. Could it be the vanilla extract or the whipping cream I used ? The ice-cream is good but just bitter a bit. What brand do you use for your whipping cream? Some of my ice-cream mooncake came out easily but some cant come out. Pls advise, thanks!


WendyinKK @ Table for 2..... or more September 17, 2013 at 4:29 PM  

Normally I use Anchor, due to it's easy to get at my place.
Bitter----> spoiled cream
Hmm, you needto gently press it a bit to release, if it gets stuck, like how u release ice cubes.

Kelly,  September 18, 2013 at 2:06 PM  

Hi Wendy,

I made these last weekend, however, the texture is not creamy.. It tasted like a vanila flavour ice.. Not sure what went wrong..

yap carmen September 19, 2013 at 1:50 PM  

Hi Wendy,

Its really suprising me.Do u think i can replace the filling with the Vanilla ice cream? I going to try this.As i don't like mooncake too :)

WendyinKK @ Table for 2..... or more September 20, 2013 at 2:12 AM  

Did u wash the cherries after pitting?
This ice cream wasn't churned, so it won't be as smooth as the real deal, but still creamy to taste, it should not be icy with the cream and the custard in it. The custard was cooked properly? Any splitting?

Carmen Yap,
You may of course. That's what most people do

WendyinKK @ Table for 2..... or more September 20, 2013 at 2:13 AM  

Oh yes, if you bit into the cherries, it will be icy as it's frozen fruit. But the ice cream base should not be icy

Janice,  September 26, 2013 at 5:56 PM  

Hi Wendy,

I just want to drop a note to let you know how much i have enjoyed reading your blog. I chance upon your blog when i was searching for the recipes for "客家雷茶“。Since then i have been visiting your site whenever i run out of idea what to cook. So far i have tried your recipes for Osmanthus Cake, Roast Pork (a hit with my son), Osmanthus Scramble eggs, crispy mashed tofu and the black forest mooncake. thank you so much for bring so many wonderful recipes to your reader. Wishing you success in everything you do.
ps: do you happen to have salted egg squid recipes?

WendyinKK @ Table for 2..... or more September 26, 2013 at 8:36 PM  

Thanks for the feedback of all the recipe you tried.
You can the salted egg yolks chicken recipe and adapt it into a squid dish

Social Media Services November 21, 2013 at 2:07 PM  

Wow you are simply making me drool over the cake. I am sure the people on diet will definitely be shaken just by the look of it.

Anonymous,  August 17, 2015 at 11:41 PM  

Hi Wendy,

I tried to unmould but the chocolate stick to the mould (platic mould like yours) securely. The chocolate is thick enough since I apply more than 1 layer (freeze interval layers). I found 1 layer is too thin.

May I know what have I done wrong?

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