Creamy Fruit Ice Cream with Forest Berries and Strawberries

Preparation of the Ice Cream Base

• 1
  First, prepare the berry puree. Thaw the frozen forest berries or warm them briefly, then finely puree them with the fresh berries using an immersion blender. Afterwards, strain through a sieve to remove seeds.
• 2
  Stir the berry puree smoothly with the sweetened condensed milk and set aside. Whip the heavy cream until stiff and carefully fold it into the berry-condensed milk mixture with a spatula.
• 3
  Pour the ice cream mixture into a freezer-safe container. If you have an ice cream maker, you can use it. Otherwise, close the container and place it in the freezer for about an hour.

Marbling and Freezing

• 1
  Meanwhile, prepare the strawberry marbling: Puree the fresh strawberries, stir in vanilla sugar and (optional) strawberry gin. After about an hour of chilling, spoon the strawberry mixture onto the partially frozen ice cream base. Use a wooden stick to create circular motions to achieve the marble effect.
• 2
  Let the ice cream freeze completely (preferably overnight). Take the ice cream out of the freezer about 15 minutes before serving so it becomes nicely creamy.