Ice cream "Bottermelkfresh" with South Sea fruit salad

Name: Ice cream "Bottermelkfresh" with South Sea fruit salad
Cook time: 30 min
Total time: 5 h 30 min
Yield: 8
Ingredients: 350 g Buttermilk; 3 bags (4 g each) vegetarian gelling agent (e.g. from Dr. Oetker); 1 tin(s) (à 340 g) unsweetened condensed milk (4 % fat); 150 g liquid honey; 2 TABLESPOONS liquid honey; 1 Papaya; 1/2 Pineapple; 1 Mango; 3 Kiwis; 1 Organic Lime; 7-10 Tbsp Cling film; 7-10 Tbsp Coconut chips and edible flowers

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Great! In addition to their sweetness, papayas, kiwis, mango and pineapple contribute metabolism accelerating enzymes. And the buttermilk comes with brain-friendly lecithin and several probiotics

COOK TIME
30 mins

TOTAL TIME
330 mins

Ingredients

Servings: 8

350 g Buttermilk
3 bags (4 g each) vegetarian gelling agent (e.g. from Dr. Oetker)
1 tin(s) (à 340 g) unsweetened condensed milk (4 % fat)
150 g liquid honey
2 TABLESPOONS liquid honey
1 Papaya
1/2 Pineapple
1 Mango
3 Kiwis
1 Organic Lime
7-10 Tbsp Cling film
7-10 Tbsp Coconut chips and edible flowers

Directions

1
For the ice cream, pour buttermilk into a mixing bowl. Mix the gelling agent, 6 tablespoons of water and condensed milk in a pot with a whisk. Bring to a boil while stirring. While still hot, stir into the buttermilk with the whisk of the mixer and whisk briefly. Stir in 150 g honey.
2
Line a box mould (25 cm long) with cling film. Pour in buttermilk mixture and allow to cool in the mould. Cover and freeze for 4-5 hours, preferably overnight.
3
For the salad peel the fruits. Halve the papaya and remove the seeds. Halve pineapple, remove stalk. Cut the mango pulp from the stone. Cut all fruits into narrow slices. Mix with lime peel, lime juice and 2 tablespoons honey. Serve with butter milk ice cream. Decorate with coconut chips and flowers as desired.