Ice Cream Combination with Fruit Mirror

For the ice cream (1-3):

1. The ice cream is made similarly in each case: Chop up the respective basic ingredients (chop the chocolate, puree the fruit). Bring the sugar and vanilla pulp to the boil with milk, then add the basic ingredients and let everything sit for 3 hours in the refrigerator.
2. Whip the cream until semi-stiff, whisk the egg yolks and fold lightly into the whipped cream. Finally, fold in the mixture from the refrigerator, chill everything again for 20 minutes, whip again and then place in the ice cream maker for 30 minutes.

For the fruit mirror:

1. Puree the raspberries. Add honey and lemon juice and puree again.

For the zabaione ice cream:

1. Heat the milk and cream in a saucepan to approx. 70 degrees. Beat the egg yolks in a bowl with sugar, then stir in the locust bean gum. Put the egg and sugar mixture in a simmering pan, stir in the warm milk mixture in batches and mix.
2. Place the simmering pot on the stove and heat the mixture. While heating, stir continuously with a whisk or electric whisk and measure the temperature with a suitable thermometer at the same time.
3. Heat up to approx. 60 degrees or until the volume of the mass has almost doubled and the mass loosens well from the edge while stirring. Then take it off the stove. By increasing the volume, the mass becomes firmer (that’s a good thing), but if the mass becomes firmer without the volume expanding further, remove it from the stove as quickly as possible, otherwise the mass will be too firm to be good in the Ice machine to be processed.
4. Pour the zabaione into a plastic bowl and let it cool down; Stir every now and then so that no skin forms. When the zabaione has reached room temperature, place the plastic bowl in the freezer for a quarter of an hour to pre-cool.
5. Pour the mixture into an ice cream maker and let it work for 30 to 50 minutes. To get the ice harder, simply place it in the freezer for a quarter to three quarters of an hour.