Berries and Ice Cream in Glasses
7,1 / 10
ready in 5 h. 30 min.
Puree the strawberries with the lemon juice in a blender.
Beat the egg, egg yolks, sugar and vanilla sugar in a bain-marie set over a saucepan of simmering water. Once creamy, remove from the heat and continue to beat until the mixture cools.
Stir in half the strawberry puree and fold in the whipped cream. Transfer to an ice cream maker or freeze in a container for 5 hours, stirring every half an hour.
Scoop the ice cream into sundae glasses alternating between the ice cream and the strawberry puree. Serve immediately.