Strawberry Buttermilk Ice Cream Recipe

Name: Strawberry Buttermilk Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs, separated + 3 egg whites, kept separate; 180 g caster sugar; 500 ml whipping cream; 1/2 None vanilla pod, halved lengthways, seeds scraped out; 200 ml buttermilk; 1 kg strawberries, 470g pureed, 250g diced, 280g halved; 400 g can apricot halves, drained, cut into wedges; 3-4 tbsp apricot liqueur (according to taste); 15 g flaked almonds; 1 tsp vanilla extract; 20 g milk chocolate, shaved into thin curls with a vegetable peeler; None None Lemon balm leaves, to decorate

Servings: persons

3 None eggs, separated + 3 egg whites, kept separate
180 g caster sugar
500 ml whipping cream
1/2 None vanilla pod, halved lengthways, seeds scraped out
200 ml buttermilk
1 kg strawberries, 470g pureed, 250g diced, 280g halved
400 g can apricot halves, drained, cut into wedges
3-4 tbsp apricot liqueur (according to taste)
15 g flaked almonds
1 tsp vanilla extract
20 g milk chocolate, shaved into thin curls with a vegetable peeler
None None Lemon balm leaves, to decorate

1
To make the ice cream, whip the egg whites to stiff peaks, gradually adding 1/4 cup sugar. Whip 1 2/3 cups cream to stiff peaks. Beat the egg yolks, vanilla bean scrapings and 1/2 cup sugar until fluffy. Mix in the buttermilk and strawberry puree. Fold in the whipped cream, then the egg whites, then the diced strawberries. Freeze for 5 hours, stirring occasionally, then freeze overnight, undisturbed.
2
To marinate the fruit, set aside 4 strawberry halves for decoration and place the remainder in a bowl along with the apricots, liqueur and 1/4 cup sugar. Mix then set aside for 20 mins. Meanwhile, remove the ice cream from the freezer and allow to thaw for 20 mins.
3
To serve, whip the remaining cream and the vanilla extract to stiff peaks. Spoon into a piping bag fitted with a star tip. Divide the marinated fruit between 4 glass dishes. Scoop 12 balls of ice cream and arrange on top of the fruit. Pipe the whipped vanilla cream over the ice cream and decorate with 1/2 a strawberry, toasted almonds and chocolate curls.

1239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 None eggs, separated + 3 egg whites, kept separate, 180 g caster sugar, 500 ml whipping cream, 1/2 None vanilla pod, halved lengthways, seeds scraped out, and more.

Yes, Strawberry Buttermilk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Strawberry Buttermilk Ice Cream

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