Strawberry buttermilk ice cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash 720 g strawberries, drain well and clean. Finely dice 250 g strawberries, mash the rest of the strawberries. Separate the eggs. Beat egg whites until stiff and finally add 50 g sugar. Whip 400 g cream until stiff as well. Cut the vanilla pod open lengthwise, scrape out the pulp and beat together with the egg yolks and 100 g sugar until foamy.

2. 2

   Stir in buttermilk and strawberry puree. Then fold in the cream, beaten egg white and finally the strawberry cubes. Let the mixture freeze in the freezer for 5-6 hours, stirring occasionally. Then let it freeze overnight. Wash the rest of the strawberries, drain well, clean and cut in half. Put 4 strawberry halves aside for decoration. Drain the apricots and cut into slices. Mix strawberries, apricots, remaining sugar and apricot liqueur and let it stand for about 20 minutes. Remove ice from the freezer and let thaw for 20-30 minutes. Roast the almonds in a pan without fat and let them cool down. Cut chocolate into fine rolls with a peeler. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout.

3. 3

   Drain the apricots and cut into slices. Mix strawberries, apricots, remaining sugar and apricot liqueur and let it stand for about 20 minutes. Remove ice from the freezer and let thaw for 20-30 minutes. Roast the almonds in a pan without fat and let them cool down. Cut chocolate into fine rolls with a peeler. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Arrange marinated strawberries and apricots in 4 glass bowls. Form 12 large balls (50-70 g) from the ice cream and place them on the fruit. Refreeze the rest of the ice cream. Decorate the sundae with cream, a strawberry half and lemon balm leaves. Serve sprinkled with flaked almonds and chocolate rolls. Serve with ice cream waffles

4. 4

   Arrange marinated strawberries and apricots in 4 glass bowls. Form 12 large balls (50-70 g) from the ice cream and place them on the fruit. Refreeze the rest of the ice cream. Decorate the sundae with cream, a strawberry half and lemon balm leaves. Serve sprinkled with flaked almonds and chocolate rolls. Serve with ice cream waffles

5. 5

   Per 100 ml 840 kJ/ 200 kcal. E: 3 g, F: 121 g; KH 20 g

Nutrition Facts

KCAL
200 kcal

CARBS
20 g

FATS
12 g

PROTEINS
3 g