Slowly warm the cream (do not boil, max. 60°C).
Separate the eggs and beat the yolks with sugar and salt until foamy.
Stir the egg yolk-sugar mixture into the warmed cream.
Add vanilla powder.
Slowly heat the cream to max 75°C, stirring constantly and quickly.
Halve the dragon fruit and scoop out the flesh with a spoon.
Wash the strawberries and remove the stems.
Finely puree the dragon fruit and strawberries.
Let the mixture cool to room temperature.
Pre-chill the ice cream maker.
Chill the mixture to refrigerator temperature.
Put the mixture into the ice cream maker and let's go.
Enjoy your meal. Super creamy & fruity!
Slowly warm the cream (do not boil, max. 60°C).
Separate the eggs and beat the yolks with sugar and salt until foamy.
Stir the egg yolk-sugar mixture into the warmed cream.
Add vanilla powder.
Slowly heat the cream to max 75°C, stirring constantly and quickly.
Halve the dragon fruit and scoop out the flesh with a spoon.
Wash the strawberries and remove the stems.
Finely puree the dragon fruit and strawberries.
Let the mixture cool to room temperature.
Pre-chill the ice cream maker.
Chill the mixture to refrigerator temperature.
Put the mixture into the ice cream maker and let's go.
Enjoy your meal. Super creamy & fruity!