To make the ice cream bomb, beat eggs with sugar and vanilla until foamy and over haze to body temperature. Remove from heat and beat until cold. Whip the cream until firm and fold in the egg mixture. Divide the mixture in half and mix one half with the strawberry puree. Rinse an ice cream mold with cold water, pour in some vanilla cream first, top with a layer of strawberry cream, and continue doing this until the mold is filled. Freeze in the freezer for at least 6 hours. Then turn out the ice cream bomb and portion it.
Preparation Tip:
GUARANTEE RECOMMENDATION: Top with strawberry puree or serve with fresh strawberries and whipped cream.
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