Stir lime zest and juice with powdered sugar and curd. Whip the cream until stiff and stir in. Put the mixture in the freezer and after half an hour blend with the hand mixer, until firm (about 2 1/2 hours).
Crush strawberries and mix with powdered sugar. Arrange ice cream on plates and pour strawberry puree over it.
Related Recipes:
Quark Bomb with Grapes And2 tbsp. sugar for rolling (more if desired). Soak gelatine in cold water. Print out 4 sheets, melt in saucepan...
Sponge Cake Quark Cake with RhubarbA simple but delicious cake recipe: (*) for a cake pan (quiche pan) of about 25 cm, lined with parchment paper...
Lime Parfait with Raspberry SauceBubble 125 g of sugar with one eighth of a liter of water for 5 to 7 min, so that a sugar syrup is formed...
Caipirinha CupcakeFor the Caipirinha Bundt Cake, first prepare the dough. For the batter, grate the zest from 2 limes and...
Strawberry Tiramisu with CantucciniSoak 3 sheets and 5 sheets of gelatin separately in cold water. Rinse the strawberries, let them drain and...
Ice Cream Rings with Raspberry CoulisCrush the raspberries with the sugar in a hand mixer and pass the mixture through a sieve. Lightly beat the...
Coconut Milk Pannacotta with Vanilla Ice Cream and LycheesSoak gelatin in cold water. Slit the vanilla bean lengthwise, scrape out the pulp (use the pulp for...
Ginger Peach SorbetProcess peaches, juice of one lemon and sugar in a food processor to a smooth puree. Transfer the puree to a...
Pot Cake without BottomDrain the curd in a sieve over a bowl for 1 hour. Then pass the curd through a coarse sieve and stir in the...
The Cream Varieties in SwitzerlandDepending on the intended use, you can choose between full cream, heavy cream, sauce cream, half cream, sour...