Cornelian Cherry Ice Cream

1. 1

   For the chips: Mix both types of flour, salt, crushed red pepper, honey, and olive oil.

   5 min

2. 2

   Knead with warm water into a sticky cornbread dough, but a thick mass.

   5 min

3. 3

   Place the dough between two sheets of parchment paper and roll out thinly (1-2 mm).

   5 min

4. 4

   Bake in a preheated oven at 150-160 degrees Celsius for 20-25 minutes, until golden and crispy.

   25 min

   155°C

5. 5

   For the strawberry jam: Place the strawberries in a saucepan with a little water, add sugar and crushed red pepper.

   5 min

6. 6

   Simmer over low heat until well boiled. Then cool and add fresh cornelian cherry and lemon juice.

   10 min

7. 7

   Blend the jam.

   2 min

8. 8

   For the ice cream: Place 150 ml of cream, 150 ml of milk, vanilla, salt and 100 g of cornelian cherry in a saucepan.

   5 min

9. 9

   Bring to a boil.

   5 min

10. 10

    Whisk 3 egg yolks and 25 g of sugar well until the sugar dissolves. Slowly add the boiled milk and cream to the egg mixture.

    5 min

11. 11

    Return the mixed mass to the heat and bring to a boil again.

    5 min

12. 12

    Strain the mixture through a sieve to separate the cornelian cherry leaves.

13. 13

    Whip the remaining 150 g of cream with a mixer and mix into the pure cream and milk mixture.

    5 min

14. 14

    Freeze the ice cream base with nitrogen or in the freezer overnight.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.