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🍽️ Strawberry ice cream with elderflower syrup and waffle chips

1419 kcal · 30 min · 4 servings

Ingredients

• 500 g Heavy cream
• 200 ml Elderflower syrup
• 3 Eggs
• 3 Egg yolks
• 75 g Sugar
• 200 g Strawberries
• 40 g Sugar
• 100 g Sugar
• 150 ml Water
• Juice of one Lemon
• 500 g Elderflowers
• 50 g Marzipan raw mass
• 180 g Sugar
• 3 Eggs
• 50 ml Heavy cream
• 150 g Flour
• 1 tsp Cocoa powder
• 1 Vanilla pod (scraped seeds)
• Butter (for the baking sheet)
• Flour (for the baking sheet)

Instructions

1. 1. Mix marzipan, sugar, vanilla seeds, eggs, and milk in a bowl.
2. 2. Sift the flour over the mixture and stir it in gradually.
3. 3. Press the batter through a fine sieve to make it smooth.
4. 4. Let the batter rest for 1 hour.
5. 5. Take one tablespoon of the batter and mix it with cocoa.
6. 6. Grease a baking sheet and dust it with flour.
7. 7. Place a cardboard stencil with a hole of approx. 10 cm diameter on the sheet.
8. 8. Spread the light batter thinly and evenly into the hole.
9. 9. Remove the stencil and spread another circle with the light batter.
10. 10. Trace the circle with the dark cocoa batter.
11. 11. Bake the waffle chips in the preheated oven at 180°C fan for approx. 5-7 minutes until golden brown.
12. 12. Let the waffle chips cool on the sheet until they are hard.
13. 13. Carefully remove the waffle chips from the baking sheet.
14. 14. Dissolve sugar and water in a saucepan and let them simmer for 2 minutes.
15. 15. Add lemon juice and elderflowers and bring to a brief boil.
16. 16. Remove the pot from the heat and let the syrup steep for 2 hours.
17. 17. Strain the syrup through a fine sieve.
18. 18. Warm the cream with a portion of the elderflower syrup.
19. 19. Mix eggs, egg yolks, and sugar in a bowl.
20. 20. Whisk the egg mixture over a hot water bath until frothy.
21. 21. Stir the hot elderflower cream into the egg mixture.
22. 22. Continue stirring until the mixture thickens slightly and becomes creamy.
23. 23. Pour the mixture into an ice cream maker and let it freeze.
24. 24. Alternatively: Fill the mixture into a shallow metal tray and place it in the freezer.
25. 25. Freeze the ice cream for approx. 3 hours, stirring it vigorously every 30 minutes.
26. 26. Remove the stems from the strawberries.
27. 27. Wash the strawberries and pat them dry.
28. 28. Puree the strawberries with the remaining sugar.
29. 29. Gently fold the strawberry puree into the frozen ice cream.
30. 30. Scoop balls of ice cream.
31. 31. Serve the ice cream in bowls with the waffle chips.

Nutrition per serving

• kcal: 1419
• Protein: 23 g · Fett/Fat: 66 g · Carbs: 182 g