Strawberry yogurt ice cream

Ingredients for 8 servings:

• 200 g white chocolate coating
• 200 g chocolate, strawberry yogurt (11 bars)
• 200 ml whipped cream
• 4 eggs, separated
• 30 ml syrup (glucose syrup or sugar)
• 30 ml coconut milk
• 250 g mascarpone

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 40 minutes

works even without an ice cream maker…….sure!

Heat the cream, melt the chocolate coating and half (5) of the strawberry yogurt bars in it. Separate the eggs. Beat the egg yolks with the glucose syrup and the liqueur (this keeps the ice cream creamier) over a double boiler until frothy and creamy (the mixture should be around 80°C). Remove from the boiler and continue beating until the mixture has reached room temperature. Add the mascarpone and beat thoroughly with a whisk, slowly adding the chocolate cream mixture. Beat the egg whites with a pinch of salt until stiff peaks form (not too stiff!). Fold in 1/3 first, then the remaining egg whites. Freeze the ice cream in the freezer for at least 6 hours. Version 1: Freeze the ice cream in a bowl for approx. 2-3 hours. Cut the remaining chocolate bars into very small pieces (crunch) and fold them into the mixture. After another 2 hours, stir thoroughly again to ensure all the pieces are evenly distributed. Freeze until frozen. Option 2: Freeze the ice cream in a bowl for about 2 hours (it’s okay if it still flows a little). Line a terrine mold with cling film and fill it halfway with the ice cream mixture. Let it freeze for a while. Once the ice cream has become a little firm (pasty), line up the whole chocolate bars lengthwise and place them in the center of the ice cream mixture. Fill the mold with the remaining ice cream mixture and freeze until frozen. This goes particularly well with: hot berries with a kick!