Strawberry Ice Cream Without Cream

Ingredients

• 2 vanilla pods
• 750 ml milk (3.5% fat)
• 5 egg yolks
• 125 g sugar
• 0.5 organic lemon (zest)
• 500 g fresh strawberries
• 4 tbsp powdered sugar

Instructions

1. 1.

   Halve a vanilla pod lengthwise and scrape out the seeds with a knife. Add the seeds and pods to the milk and bring to a boil once. Remove from heat and let steep for about 30 minutes.

2. 2.

   Whisk egg yolks and sugar until frothy with an electric mixer. Remove the vanilla pods from the milk and whisk the lukewarm milk (reheat if necessary) into the yolk mixture while constantly beating. Return everything to the stove and warm until just before boiling—never let it boil!

3. 3.

   Rinse the lemon hot, pat dry, and finely grate the zest. Stir in the zest and allow the mixture to cool with occasional stirring. Place in the freezer for about 3 hours, stirring well every half hour.

4. 4.

   Meanwhile wash, pit, and pat dry the strawberries. Blend them with powdered sugar. Pour into a shallow dish and freeze for 3 hours, stirring every half hour.

5. 5.

   When both the vanilla ice cream base and strawberry puree are frozen but still scoopable, mix them together to create a marbled effect. If needed, let both masses soften slightly beforehand. Transfer the strawberry ice cream without cream to a third bowl and freeze for another hour.

6. 6.

   Before serving let it thaw briefly, use an ice cream scoop to form balls, and serve immediately.