Semolina ice cream with strawberry swirl
Lena from Mein leckeres Leben (My Delicious Life) has come up with a new ice cream recipe:
And this is how it's done.
INGREDIENTS (4 - 6 portions)
for the semolina
- 150 g semolina
- 450 ml milk
- 1 pinch of salt
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 teaspoon honey
- 20 g raw cane sugar
- 1 teaspoon butter
for the ice cream mass
- 2 fresh organic eggs
- 150 g raw cane sugar
- 1/2 teaspoon vanilla
- 1 organic lemon, zest
- 250 ml whipped cream
- 250 ml milk
also
- 400 g strawberries
METHOD
- First make the semolina. Boil milk with salt, cinnamon, honey and vanilla. Add semolina and cook briefly until a thick paste arises. Let it cool down briefly.
- Heat the butter in a pan and crumble in the semolina and dry until golden brown. Sprinkle with sugar and caramelize it. Let cool down.
- For the ice cream, beat the eggs with the sugar until they are thick and frothy. Add 3/4 of the semolina and continue mixing until it dissolves a little (some bits should remain in there).
- Stir in the whipped cream and milk. Flavor the ice cream mass with ground vanilla and grated lemon zest.
- Put the ice cream mass in an ice cream machine for 15-20 minutes.
- Meanwhile, puree the strawberries for the strawberry sauce. But the finished ice cream in a bowl. Drizzle it with 1/3 of the strawberry sauce, pull through with a fork. Before serving, freeze the ice cream for at least 2 hours.
- Serve the ice cream with the strawberry sauce, fresh strawberries and use the rest of the semolina as a crumble topping.
