Strawberry Raspberry Ice Cream

Wash strawberries and remove greens.

Puree strawberries, raspberries, orange juice, milk and 1/4 cup honey together. If necessary, strain through a sieve.

Pour the mixture into a mold (22 x 22 x 5 cm) and freeze for 2 to 3 hours, or until the mixture is firm.

Whip egg whites until stiff and once firm, stir in honey in a leisurely manner.

Place a bowl in iced water and pour in the frozen mixture. Whisk the ice cream mixture until smooth. If necessary, break the frozen mass into coarse pieces beforehand. (It is important to keep the mixture well chilled so that the ice crystals do not melt).

Gently stir egg whites into the whipped mixture.

Pour the ice cream mixture back into the mold and deep freeze for 6 to 8 hours.

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