Marbled blueberry-vanilla ice cream

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 15
  • 400 g Blueberries (or frozen blueberries)
  • 2 TABLESPOONS Lemon juice
  • 2 TABLESPOONS + 150 g sugar
  • 150 g Butter biscuits (approx. 31 pieces)
  • 6 fresh eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 750 g Whipped cream
  • baking paper

Directions

  1. 1

    The day before, 300 g blueberries are sorted and washed (defrost frozen berries). Puree the berries with lemon juice and 2 tablespoons of sugar. Line a square casserole dish (approx. 24 x 31 cm; 3.5 l capacity) with baking paper.

  2. 2

    Line the bottom of the mould with about 15 biscuits. Place another approx. 16 biscuits on the edge. If necessary, break the biscuits to fit.

  3. 3

    For the parfait mass, beat the eggs, 1 pinch of salt, 150 g sugar and vanilla sugar with the whisk of the hand mixer for 6-8 minutes until foamy. Whip cream in 2-3 portions until stiff and fold into the egg foam mixture.

  4. 4

    Fill carefully into the prepared form so that the biscuits do not tip over. 2⁄3 Spread the berry puree in patches on the parfait mixture and pull everything through with a fork so that streaks appear.

  5. 5

    Cover and freeze at least overnight. Chill the rest of the purée.

  6. 6

    The next day, 100 g berries are sorted, washed and mixed with the rest of the puree. Remove the parfait from the freezer 15-20 minutes before serving. Lift it out of the mould using the baking paper (see photo on the right).

  7. 7

    Spread the berries on top.

Nutrition Facts

KCAL
320 kcal
CARBS
27 g
FATS
20 g
PROTEINS
6 g