Strawberry yoghurt ice cream with chocolate sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash 200 g strawberries, drain well and clean. Finely dice the strawberries, mix with 1 tbsp. sugar and leave to stand for about 20 minutes. Separate the eggs. Beat the egg white until stiff, finally pour in 1 tbsp. sugar. Beat 125 g cream until stiff. Cut the vanilla pod lengthwise and scrape out the pulp. Mix egg yolks, 50 g sugar and vanilla pulp until creamy. Stir in yoghurt. Fold in strawberries, cream and beaten egg white. Pour the mixture into a flat, wide bowl, cover and place in the freezer overnight

2. 2

   Remove ice cream from the freezer approx. 20 minutes before consumption and allow to thaw. Wash 550 g strawberries, drain well and, except for 4 nice strawberries for garnishing, clean, cut into pieces and mix with 2 tablespoons of sugar. Chop the chocolate and melt over a warm water bath. Dip whole strawberries half in chocolate, place on baking paper and chill. Heat the rest of the melted chocolate, coconut fat and 100 g cream in a pot while stirring, remove from the heat

3. 3

   Arrange the sugared strawberries in glasses. Form 4 large yoghurt ice-cream scoops with an ice-cream maker and place them on the strawberries. Pour lukewarm chocolate sauce over them and decorate with the chocolate strawberry. Refreeze the rest of the ice cream

4. 4

   waiting time approx. 12 hours and 10 minutes

Nutrition Facts

KCAL
410 kcal

CARBS
30 g

FATS
28 g

PROTEINS
7 g