Rosehip Ice Cream with Warm Biscuits, Tangy Yogurt, and Blueberry Cream

• 3 egg yolks
• 60 g sugar
• 250 ml milk
• 150 g rosehip purée
• 50 g sweetened whipped cream
• 2 eggs
• 100 g sugar
• 4 tablespoons hot water
• 80 g flour
• 200 g starch
• 200 g melted butter
• 100 ml yogurt
• 75 g sugar
• Juice of 1 lemon
• 100 g blueberries
• 50 g whipping cream
• Fresh seasonal fruit

1. Gently whisk the egg yolks with one-third of the sugar over a bain-marie until you have a foamy cream.
2. In a saucepan, bring the milk, rosehip purée, and the remaining sugar to a boil. Gradually add the hot milk mixture to the egg yolk cream, stirring constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens enough to coat the back of a spoon. Do not boil. Let cool, then fold in the sweetened whipped cream.
4. Strain the mixture and churn in an ice cream maker until frozen.
5. For the biscuits, separate the 2 eggs. Beat the yolks with the hot water and 100 g sugar until thick and pale.
6. Whip the egg whites to stiff peaks and gently fold into the yolk mixture. Sift in the flour and starch, then fold in the melted butter.
7. Oil a baking sheet, line with parchment, and spread the batter 1 cm thick. Bake at 220°C for 10 minutes.
8. Mix the yogurt with one-third of the 75 g sugar and the lemon juice.
9. Sort, wash, and dry the blueberries. Whip the cream. Toss the blueberries with the remaining sugar, then fold in the whipped cream. Combine with the yogurt mixture.
10. Cut the cooled biscuit into rounds, top with the yogurt-blueberry cream, and fold over.
11. Serve the folded biscuits with scoops of rosehip ice cream, garnished with fresh seasonal fruit.

Source: The New Kitchen