Slowly heat the cream (do not boil, max. 60°C).

Separate the eggs and beat the egg yolks with sugar and salt until frothy.

Stir the egg yolk-sugar mixture into the warmed cream.

Add vanilla powder.

Slowly heat the cream to max 75°C under constant, rapid stirring.

Halve the dragon fruit and scrape out the pulp with a tablespoon.

Wash the strawberries and remove the stems.

Finely puree the dragon fruit and strawberries.

Let the mixture cool to room temperature.

Pre-cool the ice cream machine.

Chill the mixture to refrigerator temperature.

Put the mixture into the ice cream machine and let's go.

Enjoy your meal. Super creamy & fruity!

Slowly heat the cream (do not boil, max. 60°C).

Separate the eggs and beat the egg yolks with sugar and salt until frothy.

Stir the egg yolk-sugar mixture into the warmed cream.

Add vanilla powder.

Slowly heat the cream to max 75°C under constant, rapid stirring.

Halve the dragon fruit and scrape out the pulp with a tablespoon.

Wash the strawberries and remove the stems.

Finely puree the dragon fruit and strawberries.

Let the mixture cool to room temperature.

Pre-cool the ice cream machine.

Chill the mixture to refrigerator temperature.

Put the mixture into the ice cream machine and let's go.

Enjoy your meal. Super creamy & fruity!