Vanilla Ice Cream with Strawberries

Resource: magazine Apetit 06/2010

- 3 eggs + 2 yolks
- 2 tsp vanilla extract
- 130g unrefined sugar
- 500ml whipping cream
- 500g strawberries
- 2 tbsp unrefined sugar
Liquidize the strawberries with 2 tablespoons of sugar. Set aside.

Add some water into the large saucepan and bring to boil. Put eggs, yolks, vanilla extract and unrefined sugar into a glass bowl or metallic bowl and place the bowl into the saucepan with boiling water. Beat eggs, yolks and other ingredients with a steel whisk for about 6 to 8 minutes.

Remove from the heat and beat with a stand mixer another 6 to 8 minutes.

Whip the cream into the soft peaks and then mix it with the egg mixture. Pour into a container and put it into the freezer for 2 hours.

After 2 hours, whip the ice cream and then pour strawberry purée and lightly stir. Put back into the freezer and let it there over night or at least 6 hours.

Of course, you can use an ice-cream machine if you have one.

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