Egg Liqueur Rice with Strawberry Sauce

For the egg liqueur rice with strawberry sauce, heat the milk until lukewarm. Beat the sugar and eggs with a mixer in a metal bowl until fluffy. While stirring, add the milk, place the bowl in cold water and continue beating until the mixture has cooled.

Beat the whipped cream until stiff and fold into the mixture. Now empty the mixture into the running ice cream maker. After about 10 minutes, add the eggnog and continue to run for about half an hour.

For the strawberry sauce, wash, clean and puree the strawberries. Press through a fine sieve and mix with the powdered sugar and the juice of half a lemon. Now pour the strawberry sauce into a suitable mold and place the egg liqueur rice on top with a portioner. Serve immediately.

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