4 eggs
1/2 cup (ch) of sugar
1 pinch of salt
2 cups of milk
2 cups of fresh whipped cream
2 cups of strawberry puree (or raspberry)
12 champagne biscuits
Raspberry syrup for decorating
4 eggs
1/2 cup (ch) of sugar
1 pinch of salt
2 cups of milk
2 cups of fresh whipped cream
2 cups of strawberry puree (or raspberry)
12 champagne biscuits
Raspberry syrup for decorating
In a refrigerator, whisk together the eggs, sugar, and salt
Heat until warm, then whisk until smooth. Reserve
In a saucepan, combine milk and whipped cream and heat until just before boiling
Pour into refrigerator and return to warm water bath
Whisk until thickened
Let cool and mix with strawberries. Reserve
Arrange champagne biscuits around the perimeter of a mold and pour in the ice cream
Chill until firm
Remove from freezer and gently stir the ice cream with a fork
Return to freezer and repeat the process three more times
Unmold and drizzle with raspberry syrup.
