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Skyr ice cream with strawberries

You don't need an ice cream maker for this ice cream - the fresh egg yolk, mixed with plenty of sugar, gives the skyr ice cream a lovely soft, creamy consistency without the formation of hard ice crystals.

Of course, you always have to be careful when using raw eggs, so I bought really fresh eggs and we quickly ate the ice cream - made it on Friday and it was all gone by Sunday!

Given the heat here in Germany yesterday, the ice cream was perfect. My grandchild was initially apprehensive – I made the ice cream in a loaf pan, lined with baking paper, and then cut it into slices for serving. My grandchild thought that was really strange at first – a slice of ice cream…?!? But then she tried it anyway and decided it was her new favorite ice cream! Well, I'm so glad to hear that!

Ingredients

4 egg yolks

200 g brown sugar

1 organic lemon

400 g pure skyr

1/2 tsp vanilla paste

3 tbsp strawberry jam

200 ml whipping cream

fresh strawberries for decoration

Preparation

Whip the cream in a tall container until stiff.

Wash and dry the lemon and mix the peel with the sugar in a large bowl.

Then beat the egg yolks with the sugar until frothy.

Add the skyr, vanilla paste and strawberry jam and mix well.

Carefully fold the stiffly whipped cream into the skyr mixture.

Then pour the ice cream mixture into a loaf pan lined with baking paper, smooth it out and place it in the freezer for at least 4 hours until the ice cream is frozen.

Then cut the ice cream into slices and serve with fresh strawberries.

Bon appetit!

[Translated from here.]