Strawberry yoghurt ice cream with chocolate sauce

Name: Strawberry yoghurt ice cream with chocolate sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Strawberries; 4 TABLESPOONS + 50 g sugar; 2 fresh eggs (Gr. M); 200 g Whipped cream; 1 package Bourbon vanilla sugar; 250 g Cream yoghurt; 75 g Dark chocolate; 1 TEASPOON Butter; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Strawberries
4 TABLESPOONS + 50 g sugar
2 fresh eggs (Gr. M)
200 g Whipped cream
1 package Bourbon vanilla sugar
250 g Cream yoghurt
75 g Dark chocolate
1 TEASPOON Butter
baking paper

Directions

1
Wash, clean and finely dice 200 g strawberries. Mix with 1 tablespoon of sugar and leave to stand for about 20 minutes. Separate the eggs. Beat the egg whites until stiff, then pour in 1 tbsp. sugar. Beat 100 g cream until stiff.
2
Cream egg yolks, 50 g sugar and vanilla sugar. Stir in yoghurt. Fold in berries, cream and beaten egg white. Cover and freeze overnight, e.g. in an empty ice cream container.
3
Allow ice to thaw a little before moulding. Wash the remaining strawberries and put 4 aside. Clean the rest and cut into small pieces. Mix with 2 tablespoons of sugar. Chop the chocolate and melt in a hot water bath. Dip the whole strawberries halfway into the chocolate and let them dry on baking paper.
4
Stir butter and 100 g cream into the remaining chocolate and warm up.
5
Form 4 large balls from half the ice cream mass (refreeze the rest). Arrange and decorate with strawberries and chocolate sauce.