Strawberry Charlotte Ice Cream

Ingredients:

• 2 cups chopped fresh strawberries
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup sugar
• 5 egg yolks
• 1 teaspoon vanilla extract
• 1 (7-ounce) package ladyfingers
• 1/4 cup water
• 1 tablespoon unflavored gelatin

Instructions:

1. Purée the strawberries in a blender until smooth. Set aside.
2. Combine the heavy cream, whole milk, and sugar in a medium saucepan over medium heat. Cook, stirring constantly, until the sugar has dissolved and the mixture is steaming but not simmering.
3. In a separate bowl, whisk the egg yolks until light and frothy. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
5. Add the strawberry purée to the ice cream mixture and stir until well combined.
6. Pour the mixture into a chilled bowl and let cool to room temperature.
7. While the ice cream is cooling, prepare the gelatin according to package instructions. Once it is ready, whisk it into the ice cream until fully incorporated.
8. Cut the ladyfingers in half lengthwise and arrange them around the edges of a 9-inch springform pan, pressing them gently into the sides to create an even layer.
9. Pour the ice cream mixture into the pan, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 6 hours or overnight.
10. Remove the pan from the freezer and let sit at room temperature for 10-15 minutes before serving.

Verdict and Serving Suggestions:

This Strawberry Charlotte Ice Cream is a delicious and gourmet dessert that will impress your guests. The combination of sweet strawberries and ladyfingers creates a unique and sophisticated texture, while the addition of gelatin gives the ice cream a smooth and creamy consistency. Serve it on its own or topped with fresh berries for an extra burst of flavor.