Cold Fruit Soup with Vanilla Ice Cream

Average: 5 (1 vote)
(1 vote)
Cold Fruit Soup with Vanilla Ice Cream
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Health Score:
6,3 / 10
45 min.
ready in 1 hr 55 min.
Ready in


For the ice cream
1 Vanilla bean
½ liter milk
3 egg yolks
1 egg
125 grams sugar
1 teaspoon cornstarch
200 milliliters Whipped cream
For the fruit soup
150 grams Strawberries
150 grams Blackberry
150 grams Raspberries
150 grams Blueberries
100 grams Kumquat
150 grams sugar
1 packet Vanilla sugar
1 tablespoon lemon juice
75 milliliters dry Red wine
800 milliliters red clear Fruit juice
How healthy are the main ingredients?
Whipped creamStrawberryBlackberryRaspberryBlueberrysugar

Preparation steps


For the ice cream: Cut the vanilla bean in half lengthwise, scrape the seeds into a saucepan, add the milk and bring to a boil. In a bowl, whisk the egg yolks, egg and sugar until light and fluffy. Stir in the cornstarch then gradually whisk in the hot milk. Return to the saucepan and simmer until thickened, stirring constantly. Remove from heat and continue beating until cool over an ice bath. Whip the cream until stiff then fold in. Process in an ice cream maker or transfer to a shallow container and freeze for approximately 2 hours, stirring about 3 times during the first hour. 


For the fruit soup: Rinse the fruit, trim and halve or quarter. Transfer to a saucepan with the sugar, vanilla sugar and lemon juice. Heat, stirring, then deglaze with the wine and the red juice. Simmer for 3-5 minutes over medium heat then let cool. Distribute the fruit soup between soup bowls. Serve with 1 scoop of vanilla ice cream.