Strawberry ice cream with almond crumb

Strawberry ice cream with almond crumb

Ingredients:
For ice cream:
Strawberry – 200 g
Milk – 500 ml
Sugar – 60 g
Yolk – 3 pieces
Vanillin – 1 teaspoon
Mascarpone – 125 g

For crumb:
Flour – 50 g
Almonds – 50 g
Sugar – 25 g
Desi – 35 g

Preparation:
Powder the cut strawberry with sugar and bake 10-15 minutes in warmed to
180 °C of degrees to oven. For ice cream bring ice cream to the boil, and at this time shake up yolks with sugar, add vanillin. Add hot milk to eggs and shake up that eggs were not twisted. Return all mix on fire and heat so far mix will not reach 85 °C. Cool and add mascarpone.
For crumb shake up all ingredients in the food processor. Bake crumb at 200 °C of 5-7 minutes till slightly brownish color. Lay out the main milk weight in morozhenshchitsa. Mix ready ice cream with crumb and the baked strawberry and freeze for 20-30 minutes. Give with additional portion of crumb.

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