Chocolate And Strawberry Ice Cream Cups

1. 1

   Place the strawberries in a blender and puree until smooth. Set aside.

2. 2

   Place the egg yolks, egg, sugar and lemon juice in a metal bowl set over a saucepan of barely simmering water. Beat using an electric hand mixer for 8-10 mins until the mixture is light and creamy. Remove from the heat and fold in the strawberry puree. Beat the cream until stiff peaks form, then fold into the strawberry mixture.

3. 3

   Freeze the mixture in an ice cream maker according to the manufacturer's directions. Alternatively, place the mixture in a shallow metal dish and freeze for 2-3 hours, stirring every 30 mins.

4. 4

   Melt half the chocolate in a metal bowl set over a saucepan of barely simmering water, stirring until smooth, then mix in the butter. Place the cookies in a plastic freezer bag, seal and crush with a rolling pin. Remove the melted chocolate from the heat and stir in the crushed cookies. Line each cup of a 12-hole muffin pan with foil, then divide the mixture among the cups. Press down to compact the mixture. Chill for 30 mins-1 hour.

5. 5

   Melt the remaining chocolate in a bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from the heat. Carefully remove the cookie bases from the cups. Place a scoop of ice cream on top of each, then drizzle with some melted chocolate and sprinkle over the almonds. Freeze for 20-30 mins, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.