Berry ice cream

Name: Berry ice cream
Ingredients: 125 g sugar; 5 egg yolks; 250 g milk; 200 g cream with 30% fat; 100 g raspberries; 100 g blackberries; 100 g blueberry jam; 2 sachets vanilla sugar; 2 drops rum essence; 50 ml raspberry syrup; 20 g chocolate for grating; 2 chocolate bars (20 g); 20 g raspberries for decoration; 20 g blackberries for decoration

Dessert - Berry ice cream by Jana B. - Recipia

Mixing from the edge toward the centre keeps the crystals smaller in berry ice cream. The egg yolk and milk base cools before the cream, raspberries, blackberries and blueberry jam are added; after a night in the freezer, I serve it with syrup and grated chocolate. I put the syrup only in the bottom of the cup, not over all the ice cream. Preparation: 20 minutes. Cooking: 8 minutes. Resting: 2 hours and until the next day. Total time: until the next day. Serves: 8. Approximately 285 kcal and 5 g protein per serving.

Ingredients

125 g sugar
5 egg yolks
250 g milk
200 g cream with 30% fat
100 g raspberries
100 g blackberries
100 g blueberry jam
2 sachets vanilla sugar
2 drops rum essence
50 ml raspberry syrup
20 g chocolate for grating
2 chocolate bars (20 g)
20 g raspberries for decoration
20 g blackberries for decoration

Preparation

1. Beat the egg yolks with the sugar until the mixture doubles in volume, then stir in the milk. 2. Pour the mixture into a saucepan and heat for 8 minutes, stirring constantly, until almost boiling. Take the pan off the heat and leave the base to cool for 2 hours. 3. Slowly pour in the cold cream in a thin stream. Add the raspberries, blackberries, blueberry jam, vanilla sugar and rum essence, then stir gently. 4. Pour the mixture into a plastic container with a lid and put it in the freezer until the next day. Every 30 minutes, while the mixture is still soft, stir from the edges toward the centre. 5. Put a little raspberry syrup in each cup, add ice cream and decorate with grated chocolate, chocolate bars, raspberries and blackberries. Serve immediately.

Notes

Keep the container tightly closed in the freezer once the ice cream has firmed up, and take out only as much as you need for the cups. You can replace the raspberries and blackberries with 200 g chopped strawberries; the base contains dairy and eggs. Cream with 30% fat makes a denser mixture than low-fat cream. If the fruit is frozen, let it thaw and drain off the liquid before adding it. Blueberry jam varies in taste and texture, so choose one without large pieces of peel, which can stay hard after freezing. A wide, shallow container freezes more evenly than a narrow, deep one. If the base seems too sweet before freezing, don't compensate with more cream, as that changes the proportions of the mixture. Serve with plain wafers.