Strawberry Buttermilk Ice Cream - cooking recipe

Ingredients

3 None eggs, separated + 3 egg whites, kept separate
180 g caster sugar
500 ml whipping cream
1/2 None vanilla pod, halved lengthways, seeds scraped out
200 ml buttermilk
1 kg strawberries, 470g pureed, 250g diced, 280g halved
400 g can apricot halves, drained, cut into wedges
3-4 tbsp apricot liqueur (according to taste)
15 g flaked almonds
1 tsp vanilla extract
20 g milk chocolate, shaved into thin curls with a vegetable peeler
None None Lemon balm leaves, to decorate

Preparation

To make the ice cream, whip the egg whites to stiff peaks, gradually adding 1/4 cup sugar. Whip 1 2/3 cups cream to stiff peaks. Beat the egg yolks, vanilla bean scrapings and 1/2 cup sugar until fluffy. Mix in the buttermilk and strawberry puree. Fold in the whipped cream, then the egg whites, then the diced strawberries. Freeze for 5 hours, stirring occasionally, then freeze overnight, undisturbed.
To marinate the fruit, set aside 4 strawberry halves for decoration and place the remainder in a bowl along with the apricots, liqueur and 1/4 cup sugar. Mix then set aside for 20 mins. Meanwhile, remove the ice cream from the freezer and allow to thaw for 20 mins.
To serve, whip the remaining cream and the vanilla extract to stiff peaks. Spoon into a piping bag fitted with a star tip. Divide the marinated fruit between 4 glass dishes. Scoop 12 balls of ice cream and arrange on top of the fruit. Pipe the whipped vanilla cream over the ice cream and decorate with 1/2 a strawberry, toasted almonds and chocolate curls.