Semolina ice cream with strawberry swirl

Lena from Mein leckeres Leben (My Delicious Life) has come up with a new ice cream recipe:

And this is how it's done.

INGREDIENTS (4 - 6 portions)

for the semolina

  • 150 g semolina
  • 450 ml milk
  • 1 pinch of salt
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 teaspoon honey
  • 20 g raw cane sugar
  • 1 teaspoon butter


for the ice cream mass

  • 2 fresh organic eggs
  • 150 g raw cane sugar
  • 1/2 teaspoon vanilla
  • 1 organic lemon, zest
  • 250 ml whipped cream
  • 250 ml milk



  • 400 g strawberries


    1. First make the semolina. Boil milk with salt, cinnamon, honey and vanilla. Add semolina and cook briefly until a thick paste arises. Let it cool down briefly.
    2. Heat the butter in a pan and crumble in the semolina and dry until golden brown. Sprinkle with sugar and caramelize it. Let cool down.
    3. For the ice cream, beat the eggs with the sugar until they are thick and frothy. Add 3/4 of the semolina and continue mixing until it dissolves a little (some bits should remain in there).
    4. Stir in the whipped cream and milk. Flavor the ice cream mass with ground vanilla and grated lemon zest.
    5. Put the ice cream mass in an ice cream machine for 15-20 minutes.
    6. Meanwhile, puree the strawberries for the strawberry sauce. But the finished ice cream in a bowl. Drizzle it with 1/3 of the strawberry sauce, pull through with a fork. Before serving, freeze the ice cream for at least 2 hours.
    7. Serve the ice cream with the strawberry sauce, fresh strawberries and use the rest of the semolina as a crumble topping.