Strawberry buttermilk ice cream

COOK TIME
600 mins

TOTAL TIME
600 mins

Ingredients

Directions

1. 1

   Wash 700 g strawberries, drain well and clean. Dice 1/3 of them finely and puree 2/3

2. 2

   Score the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Beat the egg whites until very stiff, pour in 50 g sugar. Whip 400 g cream until stiff.

3. 3

   Cream egg yolk and 100 g sugar, stir in vanilla pulp, buttermilk and strawberry puree. Fold in cream, beaten egg white and diced strawberries one after the other. Freeze the mixture in the freezer, stirring every hour for 5-6 hours, then let it freeze overnight (makes approx. 1.7 l ice cream)

4. 4

   Wash and clean 300 g strawberries and cut in half or quarters. Drain the apricots and cut into slices. Mix 2 tablespoons sugar and liqueur. Mix with apricots and strawberries, except 4 pieces for decoration. Leave to stand for about 20 minutes.

5. 5

   Allow the ice to thaw for about 15 minutes. Roast almonds without fat. Whip 100 g cream until stiff, pour in vanillin sugar

6. 6

   Divide the fruit into 4 dessert bowls. Form 12 balls (approx. 50 ml each) or cams from the ice cream with an ice cream scoop or tablespoon (refreeze the rest of the ice cream; see tip). Arrange 3 scoops of ice cream with the fruits. Decorate with cream tuffs, remaining strawberries, flaked almonds and chocolate shavings

Nutrition Facts

KCAL
430 kcal

CARBS
48 g

FATS
22 g

PROTEINS
5 g