Passionfruit Basil Cherry Ice Cream

Ingredients

• 2 g locust bean gum (2 heaping teaspoons)
• 50 g sugar
• 400 g Low-fat quark
• 175 g sour cherries (jar; drained weight)
• 80 ml mango-passionfruit smoothie (ready-made)
• 4 Basil stems
• 150 g Yogurt (3.5% fat)
• 4 chocolate waffles (ready-made)
• 2 lemon balm stems (optional)

Instructions

1. 1.

   Stir locust bean gum, sugar and quark in a bowl. Divide the mixture into 3 portions.

2. 2.

   Drain sour cherries in a sieve. Puree half of the cherries and fold into one portion of the quark mixture.

3. 3.

   Fold mango-passionfruit smoothie into the second portion of the quark mixture.

4. 4.

   Wash basil, shake dry, pluck leaves, finely chop and mix with 70 g yogurt into the third portion of the quark mixture.

5. 5.

   Fill each of the three quark mixtures into small freezer-safe bowls, cover with cling film and freeze for about 2 hours, stirring every 30 minutes with an immersion blender.

6. 6.

   Let the ice cream thaw slightly in the refrigerator and stir once more with an immersion blender. Use an ice scoop to form 4 balls from each flavor and place them on 4 glasses. Add remaining cherries, leftover yogurt and waffles. Garnish with lemon balm if desired and serve immediately.