Strawberry Ice Cream with Crispy Crust
- For the streusel
- 250 grams
- 75 grams
- 150 grams
- For the ice cream
- 500 grams
fresh, ripe Strawberries
- 1 tablespoon
- 6 tablespoons
- 500 grams
- 200 milliliters
Whipping cream (at least 30% fat content)
Preheat the oven to 180°C (approximately 350°F).
For the topping, combine butter with sugar and flour and rub together until crumbly. Place on a baking sheet lined with parchment paper and bake in preheated oven for 15-20 minutes. Remove and let cool.
Rinse strawberries, trim, set 8 berries aside and puree the rest finely with lemon juice and 3 tablespoons powdered sugar. Press the fruit puree through a fine sieve and mix with the yogurt. Whip the cream with the remaining sugar until stiff and fold gradually into the strawberry yogurt mixture. Pour into a rectangular mold (10 x 20 cm) (approximately 4 x 8 inches) lined with plastic wrap and chill for at least 3 hours in the freezer. Stir occasionally with a fork during the first hour to prevent the formation of large ice crystals. After half of the freezing time, distribute the topping over the ice cream and continue to freeze.
Bring the lemon juice, lemon zest, sugar and mint to a boil in a pot. Add cornstarch mixed with a little cold water and cook until thickened. Remove from heat and let cool. Cut the reserved strawberries into quarters lengthwise.
Remove ice cream carefully from the mold, remove the plastic wrap and cut into 1.5 cm (approximately 1/2-inch) thick slices. Halve diagonally and serve with lemon sauce and strawberries.