with the remaining 1/2 cup sugar until the mixture thickens and lightens.
Gradually pour the warm cream mixture into the yolks and beat vigorously so that the eggs do not curdle.
Thickening of the mixture:
Pour the mixture back into the pot and heat, stirring constantly, over low heat until the mixture thickens enough to coat the back of a spoon (do not bring to a boil).
Remove from heat and stir in vanilla extract. Let cool to room temperature.
In combination with strawberries:
Gently stir the mashed strawberries and their juice into the cooled mixture, making sure they are evenly distributed.
Ice cream is mixed:
Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
Freezing and serving:
Continued on the next page.
Transfer the finished ice cream to a container and let it freeze for at least 4 hours to reach the perfect consistency. Serve and bon appetit!
🕒 Preparation time: 15 minutes | Total time: approx. 4 hours (including freezing)
🍴 Servings: 6-8
💡 Tips:
● To improve texture
You can add small pieces of fresh strawberries to the ice cream in the last few minutes of churning. ● For a wonderful finish, garnish with fresh strawberries or a little strawberry syrup.
Enjoy this creamy fruit treat – it’s just as fun to make as it is to eat. It’s perfect for hot summer days or anytime you’re craving something sweet!
📝 Preparation
Strawberry preparation:
In a medium-sized mixing bowl, combine the chopped herbs with 1/2 cup of sugar. Let them sit for 30 minutes to release their juices, then gently mash them with a fork.
Vanilla cream seasoning:
Cut the vanilla bean lengthwise and scrape out the seeds.
In a saucepan, combine the cream, milk, vanilla seeds and empty pod. Heat over medium heat until the mixture begins to boil slightly, then remove from the heat and let stand for 15 minutes to allow the flavors to combine. Remove the vanilla bean.
Prepare the base (crème anglaise):
In a separate bowl, beat the egg yolks
