Fruit ice cream

Name: Fruit ice cream
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 1.2 l
Ingredients: 300 g forest fruits (e.g. 200 g frozen raspberries and 100 g fresh blueberries); 400 g whipping cream 40%; 1 can of Salko; 330 g fresh strawberries; 2 packets of vanilla sugar; 3 tbsp Strawberry Gin (optional)

390 min

Under an hour

Under Cake Pressure

Preparation method

Make a puree from the forest fruits – let the frozen fruit thaw or warm it up, mix with the fresh fruit and blend with a hand blender. Pass through a sieve.

Mix the puree with the Salko (sweetened condensed milk) and set aside. Whip the cream until stiff peaks form and fold it into the fruit base with the Salko using a spatula.

If you have an ice cream maker, use it and pre-chill the mixture. If you don't, it doesn't matter. Pour into a sealable container and place in the freezer. After about an hour of freezing, prepare the strawberry puree. Blend the strawberries, stir in the vanilla sugar and Gin, and for a marbled effect, use a spoon to place dollops of the strawberry mixture into the ice cream base. You can further "swirl" the dollops with a skewer using circular motions through the ice cream.