Frozen Fruit Dessert
ready in 4 h. 35 min.
Blend the strawberries to a fine purée, press through a sieve and mix with the mascarpone until smooth and creamy.
Beat the eggs with the sugar, liqueur and vanilla sugar in a bowl over a bain-marie to give a frothy, creamy mixture, then place the bowl over iced water and beat until cold. Stir in the strawberry purée.
Whip the cream until stiff peaks form and carefully fold the cream into the strawberry mixture. Tip the cream into a bowl and freeze for at least 4 hours, stirring thoroughly from time to time (or use an ice-cream maker).
To serve, take scoops of ice cream and, if desired, serve in cones, topped with lemon curd.