Vanilla Ice Cream Cup

Ingredients

• 0.5 Vanilla bean
• 70 g whole cane sugar
• 2 g locust bean gum (2 measuring cups)
• 500 g Yogurt (3.5% fat)
• 150 g Low-Fat Quark
• 125 g blackberries
• 500 g strawberries
• 1 Organic lemon
• 30 g almond slivers (3 tbsp)

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds. Whisk the vanilla seeds with 40 g sugar, locust bean gum, yogurt, and quark until smooth. Stir until the sugar has dissolved.

2. 2.

   Transfer the mixture to a shallow freezer-safe bowl. Cover with plastic wrap and freeze for about 3 hours, stirring every 30 minutes.

3. 3.

   Meanwhile rinse the blackberries and drain them in a sieve. Rinse the strawberries, let them drain well, then pat both berry types dry with paper towels. Peel the strawberries and cut them into small pieces. Place one-third of the strawberries in a tall container and blend with an immersion blender until frothy.

4. 4.

   Wash the lemon hot and dry it with kitchen paper. Use a zester to shave half of the zest into fine strips. Cut the lemon in half, squeeze out juice from one half (use the other half elsewhere).

5. 5.

   Toast the almond slivers in a non-stick pan over medium heat until golden brown. Remove and place on a plate.

6. 6.

   Caramelize the remaining sugar in the pan until golden brown, then remove from heat.

7. 7.

   Stir 1 tbsp lemon juice into the hot caramel and bring to a boil. Fold in the shaved zest and almond slivers.

8. 8.

   Immediately lay the almond caramel onto a sheet of parchment paper, cover with another sheet, and roll it thin with a rolling pin (be careful, it's very hot!). Then let it cool.

9. 9.

   Distribute half of the remaining strawberries into four ice cream cups. Using an ice cream scoop, form 12 vanilla ice cream balls and add three to each cup.

10. 10.

    Arrange blackberries, remaining strawberry pieces, and strawberry puree on top.

11. 11.

    Break the almond caramel into large chunks, use them to garnish the ice cream cups, and serve immediately.