Blueberry Quark Ice Cream

The drier the berries, the creamier the ice cream will be, because less water gets into the mixture.

Wash the lime in hot water first and grate only the green zest to avoid bitterness.

Smooth the quark briefly beforehand; it incorporates more easily without lumps.

Chilled cream from the fridge whips faster and holds its shape better.

Use a spatula and fold in large movements to preserve the airy texture.

Cling film placed directly on the surface reduces ice crystals on top.

Alternatively, freeze the mixture in an ice cream maker; then the stirring step is not necessary.