Recipe: homemade strawberry & stracciatella ice cream

Directions

1. Finely chop the white chocolate, put it in a small metal bowl and melt it in a warm water bath. Wash and clean the strawberries. Cut the vanilla pod lengthwise and remove the core with a sharp knife. Mix 300 g of strawberries, vanilla essence, liqueur and sugar with a hand mixer.
2. Mix about 2/3 of the strawberry puree and melted white chocolate and refrigerate well. Whip the cream, mix and cool again.
3. Chop 50 g of dark chocolate, put it in a disposable bag and let it melt in a bath of hot water. Allow the liquid chocolate to cool but not harden. Cut off a small corner of the bag and squeeze the liquid chocolate into the ice cream mass in a thin stream, stirring all the time so that the chocolate is finely distributed.
4. Cut the remaining strawberries into slices and place them on the inner edge of the ice cream mold. Alternately pour over the ice cream mass and the rest of the puree. Place in the freezer for at least five hours.
5. Chop the rest of the chocolate just before eating. Place half in a small metal container and melt in a warm water bath. Stir the rest of the chocolate into the liquid chocolate to melt and leave to cool.
6. Mix cocoa powder and a tablespoon of water. Take the ice cream out of the mold and use a brush dipped in cocoa mixture to spread small "cocoa decorations" on the ice cream. Dip the top of the strawberry ice cream into the liquid chocolate.
7. Instead of an ice cream mold, you can also use small cups. If you want an alcohol-free ice cream, you can leave out the liqueur.