2 kinds of ice cream for fruit

Ingredients for 2 kinds of ice cream for fruit

Instructions for 2 kinds of ice cream for fruit

To prepare the 2 kinds of ice cream for fruit recipe, please follow these instructions:

Lactic-ice:
Whip egg yolks and half of the sugar into an airy "egg snap". Fold the vanilla sticks and scrape the corners. Bring grain and rods into a pan with milk and the rest of the sugar. Bring the milk to boil while stirring and boil for approx. 1 min. Take the pot off the heat. Pour 4 dl of hot milk into the "egg nap" while stirring. Pour the egg mixture back into the pan. Warm the mixture at low heat and stirring for approx. 1/2 min. Or until it gets a little thicker. Do not cook. Cool the mixture. Pass it over in a metal form (about 3 liters). Cover the mold with the aluminum foil and freeze the mixture to ice for at least 12 hours. Stir 4-5 times during freeze.

Melon-"snow": whip egg whites stiff. Add icing sugar and whip for approx. 2 min. Until the mixture becomes cool. Half the melon and remove the nuclei. Peel the melon (remove the white portion just below the peel). Bring melon and sugarcane into a food processor / fastighakker. Cut at fastest speed for approx. 30 sec. Until it is fined. Stir the egg white into the melon mixture and season with lemon juice. Pour the mixture into a metal mold (about 2 liters). Cover the mold with the aluminum foil and freeze the mixture to ice for at least 12 hours. Stir 4-5 times during freeze. Put the two kinds of ice in the refrigerator approx. 40 min. Before serving.

When serving:
Put the milk ice in balls on serving plates together with raspberries and blueberries. Scratch the melon ice cream with a spoon to a "loose snow" and sprinkle it over. Pour if necessary. Little Sauternes over the ice creams or serve it to. Server immediately.