Hello gourmet lickers !
Put eggs, vanilla sugar and sugar (1) in a large enough bowl, put the baking bowl in a basin of hot water and beat the egg mixture until it is firm like snow.
Then replace the warm water in the basin with cold and continue beating the amount until it cools down again!
Next:
Whip the whipped cream, gradually swirling in the sugar as you beat. Stir the whipped cream into the egg mixture.
To make chocolate ice cream, take 1/3 of the finished base mixture and stir in 50 gr. of dissolved chocolate. The chocolate must be lukewarm, not hot!!!, otherwise the whipped cream will become liquid again and the ice cream will have no volume afterwards.
It is best to prepare the fruit pulp before you start preparing the base mixture.
As a substitute for frozen fresh fruit, you can of course use fruit pastes, under the vanilla ice cream you can form chocolate sprinkles and so on.
Only with the addition of alcohol should be careful, alcohol affects the strength of the ice cream mass!
Egg liqueur and other liqueurs such as Blue Curassao, Angel, Maraschino, Grand Marnier, Amaretto and others are best added before consumption.
Suitable molds for freezing are, for example, plastic baking dishes, which you can now fill with the finished mixtures.
There are no limits to the imagination, you can, for example, also make a small p
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