4 5.3oz Wunder Vanilla Bean with a Hint of Coconut
1 ½ cups whole milk
1 ½ cup heavy cream
½ cup sugar
6 egg yolks
1 cup of diced strawberries
½ cup of honey
1 ½ cup of Graham crackers, crumbled
pinch of salt
zest from one lemon (optional)
Place a 12” x 6” pound cake pan in a freezer.
In a large metal bowl, combine the egg yolks and the sugar. Beat with a hand mixer over medium speed for 3 minutes or so, until the mixture is lightened and doubled in volume.
Heat the milk, cream, and salt in a heavy saucepan over medium heat until just steaming (do not let it boil). Gently add the egg mixture in a steady stream into the heated milk mixture, stirring with a hand whisk the entire time (so the eggs don’t curdle).
Stirring constantly, heat over medium until the mixture reaches 175 degrees. (To use the old kitchen measure – it should be thick enough to coat the back of a wooden spoon).
Cool for just a couple minutes, then stir in the Vanilla Bean quark. After it’s well incorporated, pour in the quark mixture gently into the pound cake pan that has been in the freezer. Place it back and freeze for at least 6 hours but preferably overnight.
Make the strawberry compote by mixing the berries with honey in a small saucepan and cook on medium-high heat. Let the compote boil vigorously before lowering the heat slightly. Mix occasionally and lightly crush the strawberries with a spoon to let out juices. Cook for about 10 minutes. Remove from heat, let stand at room temperature before placing in the fridge to cool off completely.
Serve quark ice cream by first coating the bowl lightly with the juice part of the compote then sprinkling graham crackers on top to create sort of a crust. Scoop 2 to 3 balls of quark ice cream on top, followed by your desired amount of the strawberry honey compote and finally top with more graham crackers.
Stay cool friends!
Please note, because this is a homemade ice cream without using an ice cream maker, this ice cream will melt faster than your typical store-bought variety.