Fruit Ice Cream

Make a purée from the forest fruit – let the frozen fruit thaw or heat it, mix with fresh fruit and blend with an immersion blender. Strain through a sieve.

Mix the purée with Salko and set aside. Whip the cream until stiff and fold into the fruit base with Salko using a spatula.

If you have an ice cream maker, use it and chill the mixture. If not, no problem. Pour into a sealable container and place in the freezer. After about an hour of freezing, prepare the strawberry pulp. Blend the strawberries, stir in vanilla sugar and Gin, and for a marbling effect, spoon dollops of the strawberry mixture into the ice cream base. You can further “smear” the dollops with a skewer in circular motions over the ice cream.