Fruit Ice Cream

Name: Fruit Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 1.2 l
Ingredients: 300 g forest fruit (e.g., 200 g frozen raspberries and 100 g fresh blueberries); 400 g whipping cream 40%; 1 can Salko; 330 g fresh strawberries; 2 vanilla sugars; 3 tablespoons Strawberry Gin (optional)

1.2 l

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INGREDIENTS

300 g forest fruit (e.g., 200 g frozen raspberries and 100 g fresh blueberries)
400 g whipping cream 40%
1 can Salko
330 g fresh strawberries
2 vanilla sugars
3 tablespoons Strawberry Gin (optional)

INSTRUCTIONS

1
Make a purée from the forest fruit – let the frozen fruit thaw or heat it, mix with fresh fruit and blend with an immersion blender. Strain through a sieve.
2
Mix the purée with Salko and set aside. Whip the cream until stiff and fold into the fruit base with Salko using a spatula.
3
If you have an ice cream maker, use it and chill the mixture. If not, no problem. Pour into a sealable container and place in the freezer. After about an hour of freezing, prepare the strawberry pulp. Blend the strawberries, stir in vanilla sugar and Gin, and for a marbling effect, spoon dollops of the strawberry mixture into the ice cream base. You can further “smear” the dollops with a skewer in circular motions over the ice cream.
4
Let it freeze completely. Before serving, remove from the freezer approximately 15 minutes beforehand.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlík, so you too can enjoy their delicacies!