Im Sommer bin ich eissüchtig. Das heißt, ich esse – mit ganz wenigen Ausnahmen – wirklich jeden Tag ein Eis. Wenn ich mich zwischen cremigem Milcheis und fruchtigem Sorbet entscheiden muss, nehme ich immer die cremige Variante. Manche können das gar nicht verstehen, weil in ihren Augen fruchtige Sorbets viel erfrischender sind und irgendwie stimmt es auch, dass Zitroneneis das Nonplusultra an Erfrischung verspricht. Ich stehe trotzdem zu meiner Vorliebe für cremiges Eis. Wobei, wieso soll man sich überhaupt entscheiden? Unsere Stieleis Kreation stellt alle zufrieden, Milcheisverfechter (wie mich) und Fruchtsorbetanbeter.
Für 6 Eis am Stiel
3 Zitronen, abgeriebene
Schale und Saft
100 ml Wasser
6 Rosmarinzweige
3 EL Zucker
1/4 TL Kurkuma
150 g Mascarpone
50 g Naturjoghurt
40 g Zucker
Mascarpone, Naturjoghurt, restlichen Zitronensaft, restliche Zitronenschale und Zucker cremig rühren und auf die Zitronenmasse in den Eisformen geben. Die übrige Zitronen-Rosmarin-Mischung darauf verteilen und die Eisformen mindestens 4 Stunden gefrieren lassen.
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