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Strawberry, Cherry & Blackcurrant Ice Cream



Cooking Time:

30 minutes

Preparation Time:

5 minutes

This is what I need:

– 150g Mamie Bio Strawberry, Cherry & Blackcurrant Extra Jam
– 4 tablespoons icing sugar
– 4 tablespoons sugar
– 4 eggs
– 20cl cream
– Some mini meringues for decoration
– A pinch of salt

Let’s get started!

1- Separate the egg whites and preserve the yolks.

2- Add a pinch of salt to the egg whites and beat them with a whisk until they form a firm snow.

3- Continue beating while slowly incorporating 2 tablespoons of icing sugar.

4- Place the bowl in a water bath over low heat and continue to whisk for 5 minutes. The mixture will start to set.

5- In a second bowl, mix the yolks and the icing sugar.

6- In a third bowl, whip the cream with 2 tablespoons of icing sugar.

7- Incorporate jam into your whipped cream, add the mixture egg/sugar.

8- Finally, carefully incorporate the first preparation so as not to break the whites too much.

9- Place in the freezer for at least 2 hours and serve sprinkled with crispy meringue chips.

The little trick

This delicious and light ice cream can be made with all the Mamie Bio organic extra jams!

Find more inspiration here!