Sloe ice cream

Ingredients for 6 servings:

• 1 kg sloes
• 500 g sugar
• 1 liter of water
• 2 egg whites
• 90 g sugar
• 330 g double cream
• 60 ml milk
• 60 ml sweet cream

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 1 day 4 hours

according to a recipe from Essigbrätlein

The sloes should be harvested after the first frost. If this isn’t possible, place them in the freezer for a day. Pierce each sloe several times with a rolling pin or a toothpick. Boil one pound of sugar with one liter of water until the sugar has completely dissolved. Pour over the sloes. Place in a plastic bag and vacuum seal it or seal it tightly with as little air as possible. Let it steep in simmering water for half an hour. Then remove the bag, let it cool, and let it rest in the refrigerator for a day in the still-sealed bag. To make the ice cream, drain the sugar syrup from the sloes and reduce it by more than half. The fruit can be used later for decoration. Whisk the two egg whites with 90 grams of sugar over a bain-marie until frothy. Add the cream, milk, and double cream, and finally 400 ml of the reduced sloe syrup, and mix well. Transfer to the ice cream maker. The mixture takes a very long time to freeze. This can take up to two hours. Garnish with the drained sloes to serve.