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🍽️ Sorrel Ice Cream

514 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat the milk in a pot until it boils.
  2. 2. Stir the yogurt, sugar, egg, egg yolks, and lemon zest in a bowl over a hot water bath until the mixture is smooth.
  3. 3. Pour the hot milk slowly into the egg mixture while stirring constantly.
  4. 4. Continue stirring until the cream is thick, but be careful not to let it boil again.
  5. 5. Wash the sorrel and pat it dry.
  6. 6. Set aside some nice leaves for decoration.
  7. 7. Finely chop the remaining sorrel.
  8. 8. Stir the chopped sorrel into the egg mixture.
  9. 9. Place the bowl over a cold water bath and chill the mixture until it is cold.
  10. 10. Whip the cream until stiff.
  11. 11. Gently fold the whipped cream into the sorrel cream.
  12. 12. Pour the mixture into a shallow metal dish.
  13. 13. Cover the dish and place it in the freezer for at least 4 hours.
  14. 14. Stir the ice cream every 30 minutes to prevent large ice crystals from forming.
  15. 15. Alternatively, you can use an ice cream maker to finish the ice cream.
  16. 16. Scoop balls of ice cream using an ice cream scoop.
  17. 17. Garnish the ice cream with the reserved sorrel leaves.

Nutrition per serving