Strawberry Ice Cream Sundaes
- For the strawberry ice cream
- 300 grams fresh Strawberries
- 100 grams Mascarpone
- 2 eggs
- 1 egg yolk
- 80 grams sugar
- 1 packet Vanilla sugar
- 100 grams Whipped cream
- 2 tablespoons Strawberry liqueur
For the ice cream: Rinse and hull the strawberries, place in a blender or food processor and blend until smooth.
Strain the strawberry puree through a fine mesh sieve and mix with the mascarpone cheese until smooth. Stir in the strawberry liqueur.
Separate the eggs. Place the egg yolks in a double boiler or heatproof bowl over a saucepan of simmering water and whisk with the sugar and vanilla sugar until light and foamy. Place the bowl over an ice bath and allow to cool, stirring occasionally.
Stir the strawberry puree into the cooled egg yolk mixture. Beat the egg whites and heavy cream separately until stiff. Fold both into strawberry mixture.
Process the mixture in an ice cream machine according to the manufacturer's instructions. Alternatively, place the mixture in a shallow dish and freeze for 4 hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming.
Scoop the strawberry ice cream into 6-8 small cups. Place the whipped cream in a pastry bag affixed with a star tip and pipe along the edges of the cups. Warm the strawberry jelly and spoon about a teaspoon in the center of each cup. Garnish with chocolate shavings and freeze for another hour before serving.