Strawberry ice cream

Name: Strawberry ice cream
Cook time: 4 h
Total time: 4 h
Yield: 8
Ingredients: 500 g Strawberries; 150 g Gelling sugar 2:1; 1 TEASPOON Lemon juice; 3 Eggs (size M); 2 Egg yolk (size M); 1 TEASPOON Vanilla extract; 100 g Sugar; 250 g Mascarpone; 250 ml Milk; 8–16 Ice cream wafer bags

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 8

500 g Strawberries
150 g Gelling sugar 2:1
1 TEASPOON Lemon juice
3 Eggs (size M)
2 Egg yolk (size M)
1 TEASPOON Vanilla extract
100 g Sugar
250 g Mascarpone
250 ml Milk
8–16 Ice cream wafer bags

Directions

1
Wash and clean the strawberries and cut them into small pieces. Simmer strawberry pieces, jam sugar and lemon juice for about 2 minutes while stirring. Remove from the heat, pour into a bowl and let it cool down while stirring occasionally.
2
Beat the eggs, egg yolks, vanilla extract and sugar in a bowl over a hot water bath until light and creamy. Slowly stir in the mascarpone and milk and then drain into a bowl over a hot water bath to form a rose.
3
Put the cream in a bowl and let it cool down while stirring occasionally. Cover ice cream and freeze for 2-2 1/2 hours. Stir every 30 minutes with a fork.
4
Work half of the strawberry jam into the ice cream mass, so that a marbling is created. Cover the ice cream again, place in the freezer for another 4 hours, while stirring twice more with a fork.
5
Cut the ice cream into balls and serve in waffles together with the rest of the strawberry jam.