Marbled blueberry-vanilla ice cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   The day before, 300 g blueberries are sorted and washed (defrost frozen berries). Puree the berries with lemon juice and 2 tablespoons of sugar. Line a square casserole dish (approx. 24 x 31 cm; 3.5 l capacity) with baking paper.

2. 2

   Line the bottom of the mould with about 15 biscuits. Place another approx. 16 biscuits on the edge. If necessary, break the biscuits to fit.

3. 3

   For the parfait mass, beat the eggs, 1 pinch of salt, 150 g sugar and vanilla sugar with the whisk of the hand mixer for 6-8 minutes until foamy. Whip cream in 2-3 portions until stiff and fold into the egg foam mixture.

4. 4

   Fill carefully into the prepared form so that the biscuits do not tip over. 2⁄3 Spread the berry puree in patches on the parfait mixture and pull everything through with a fork so that streaks appear.

5. 5

   Cover and freeze at least overnight. Chill the rest of the purée.

6. 6

   The next day, 100 g berries are sorted, washed and mixed with the rest of the puree. Remove the parfait from the freezer 15-20 minutes before serving. Lift it out of the mould using the baking paper (see photo on the right).

7. 7

   Spread the berries on top.

Nutrition Facts

KCAL
320 kcal

CARBS
27 g

FATS
20 g

PROTEINS
6 g