Creamy ice cream with fruits

Prepare all the ingredients and tools. Take the cream and milk out of the fridge just before use so they are chilled. Weigh all the ingredients on a kitchen scale according to the list (sugar 120 g, cream 400 ml, milk 200 ml, eggs 120 g, etc.). Prepare: a saucepan with a diameter of 18-20 cm, a metal bowl for the ice bath, a whisk or beaters, a fine-mesh sieve, a freezing container (a lidded container of about 1 l), a spoon or spatula, and if you have one — an ice cream machine or a manual freezer.

Wash the fruits under cold water, and dry them on a paper towel. Remove the stems from the strawberries and cut them into quarters (if they are larger). In a medium saucepan, place 200 g of strawberries (from 300 g) and 100 g of raspberries (from 150 g), add 60 g of sugar (take from the total of 120 g) and 1 tablespoon (15 g) of lemon juice. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves and the fruits release their juice — about 5–7 minutes. When the mixture starts to gently bubble, reduce the heat and cook for another 3–5 minutes, until the fruits soften and the sauce thickens slightly. Set aside 1/3 of the hot sauce for clear decoration (let it cool), and blend the rest with an immersion blender or in a countertop blender until smooth and slightly creamy. If desired, strain the sauce through a sieve to remove the raspberry seeds — you will achieve a smooth consistency.

In a bowl, whisk the whole eggs (120 g — about 2 eggs) with the remaining sugar (60 g) using a whisk for 1–2 minutes until the mixture becomes smooth and slightly lighter in color. In a separate saucepan, combine the milk (200 ml) with the remaining cream (400 ml) and heat over medium heat to a temperature of about 75–80°C — the first bubbles will appear at the edges, and steam will begin to rise from the surface; do not allow it to boil. If you don't have a thermometer, heat until the liquid is hot and starts to gently steam, but not boil. Then, very slowly pour about 1/3 of the hot milk and cream mixture into the eggs, continuously whisking vigorously (tempering) to prevent the eggs from curdling. After adding the first portion, gradually pour in the rest while still mixing.

Pour the entire tempered mixture back into the saucepan. Heat over low heat, constantly stirring with a wooden spoon or silicone spatula to prevent the mixture from burning. Cook gently for 4–8 minutes, until the cream thickens and reaches a temperature of about 82–85°C (measured with a thermometer). If you don't have a thermometer, test it this way: dip a spoon and run your finger along the bottom of the spoon — if a visible trail remains (the mixture coats the spoon and doesn't run off immediately), the cream is ready. Do not allow it to boil — if it starts to boil, remove it from the heat and stir for a moment.

Strain the hot cream through a fine sieve into a clean bowl to remove any curdled pieces. Add vanilla extract (5 g) and a pinch of salt (1 g), and mix. Prepare an ice bath: a large bowl with ice and cold water. Place the bowl with the strained cream into the ice bath and stir every few minutes to cool the mixture faster. The cream should reach room temperature within 15–20 minutes, and then chill in the refrigerator for at least 4 hours (preferably overnight).

If you have an ice cream machine, pour the chilled cream into the machine's bowl and turn it on according to the manufacturer's instructions. Freezing usually takes 20–30 minutes until you reach a soft-serve consistency. At this point, add 1/2 portion of the prepared fruit sauce to the machine (leave some for decoration and a few whole fruits) and mix for 1–2 minutes just to swirl the fruit strands into the mixture. Once finished, transfer the ice cream to a container with a lid and place it in the freezer for at least 2 hours to firm up.

If you don't have a machine, pour the chilled cream into a wide, flat container (e.g., a baking dish). Place it in the freezer. After 30 minutes, take it out and vigorously mix the mixture with a fork or whisk, breaking up the ice crystals. Repeat mixing every 30 minutes for 2–3 hours (usually 4–5 repetitions), and at the last stage, add 1/2 portion of the fruit sauce and gently fold in streaks of the sauce — this will give you a marbled texture. After the final mixing, leave it to fully set in the freezer for an additional 2 hours.

Take the ice cream out of the freezer 5–10 minutes before serving, so it softens a bit and is easier to scoop. In serving bowls, place 2–3 scoops of ice cream, then drizzle with the remaining chilled fruit sauce (the reserved 1/3 from step 2). Decorate with fresh fruit (the remaining strawberries and raspberries), lightly sprinkle with grated dark chocolate (optional dark chocolate sprinkle 30 g), and garnish with a fresh mint leaf (optional). Serve immediately.

If the ice cream becomes very hard after being stored for a long time, take it out for 10–15 minutes to room temperature before serving. To achieve a silkier texture, you can add 1 tablespoon of rum or liqueur (optional) to the base before freezing — alcohol lowers the freezing point and prevents excessive hardening.