Strawberry and raspberry ice cream in Ankarsrum
Ingredients · Servings 4
- 100g of frozen strawberries ((that's what I had))
- 200g of raspberries
- 4 egg yolks
- 100 g of sugar
- 200 g of milk
- 100g of cream for whipping
Method · 30 min
- Defrost the strawberries beforehand and put them together with the raspberries (I had fresh ones) in a blender, blend them and set aside.
- Attach the plastic bowl to your Ankarsrum mixer and assemble the whisk attachments.
- Put the egg yolks and sugar in the bowl and beat for about 4 minutes at medium-high speed.
- Add the crushed raspberries and strawberries, milk, and cream to this mixture. Mix well and refrigerate for 1 hour.
- It is VERY IMPORTANT to wash the inner bowl of the ice cream maker accessory, dry it well and put it with the lid in the freezer for 24 hours.
- Assemble the outer bowl, the inner bowl support, and the inner bowl (the one in the freezer, which will be frozen). Then, attach the paddle to the outer lid and close the assembly by turning it in the direction of the arrows.
- Pour the cream through the hole in the outer lid, as you see in the video.
- The ice cream maker needs to beat at medium speed for 20 to 30 minutes, to properly cream the cream.
- Place the inner bowl with its lid in the freezer and serve the next day. You'll be amazed by the incredibly creamy texture and the light, airy feeling it leaves on your palate!
You will need
Refrigerator attachment for the Ankarsrum mixer.
The ice cream dough
Assemble the ice cream maker
Butter the mixture
