Strawberry ice cream

Strawberry ice cream

A vitamin and fresh dessert to be enjoyed from 18 months.


  • For 2 desserts:
  • 15 cl of semi-skimmed milk
  • 100 g
  • smooth white cheese
  • 2 egg yolks
  • 70 g of sugar
  • 1 slice of cinnamon knife
  • 6 strawberries
  • 2 drops of lemon juice.


Boil the milk and cinnamon. Let infuse for 15 minutes. Whip the egg yolks and sugar until the mixture whitens. Warm up the milk and pour it on this dough. Cook over low heat (without boiling) for 5 minutes, stirring. Off the heat, add the cottage cheese. Pour into 2 ramekins, let cool, then take in the freezer. Serve small creams surrounded by lemony strawberries, mixed in coulis or kept whole.