Spaghetti ice cream

Ingredients for 4 servings:

• 400 ml whipped cream
• 200 ml milk, 3.5% fat
• 100 g sugar
• ¼ tsp salt
• 3 tsp vanilla extract or paste
• 1 egg(s)
• 250 g strawberries, pureed
• some chocolate, white
• 100 g whipped cream, whipped until stiff

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

To make the ice cream, first mix the cream, milk, sugar, vanilla extract, egg, and salt. Then turn on the ice cream maker and slowly pour in the liquid. After about 8 minutes, you should achieve the desired result. Freeze the whole thing for at least 6-8 hours, or preferably overnight in covered bowls. Remove from the freezer about 20-35 minutes before serving to prevent it from becoming too hard. If you don’t have an ice cream maker, stir every hour while it’s freezing. This will prevent the ice cream from crystallizing too much. For the topping, puree the strawberries and refrigerate, then whip the whipped cream until stiff peaks form and grate the white chocolate. Place 2 tablespoons of the whipped cream in the center of a bowl. When the ice cream is creamy enough, transfer it to a potato ricer. Press the mixture through the ricer onto the whipped cream in the bowl. Place the pureed strawberries on top and garnish with grated chocolate.