Czytaj książkę: «Delicious ice cream at home»
© Алексей Сабадырь, 2024
ISBN 978-5-0062-3485-7
Created with Ridero smart publishing system
Triple chocolate ice cream
Ingredients:
2 cups milk
1 cup cream (35%)
1 cup sugar
6 egg yolks
100 g milk chocolate
100 g dark chocolate
100 g white chocolate
1 teaspoon vanilla extract
Instructions:
In a saucepan, combine milk, cream and half the sugar. Bring to a boil over medium heat, stirring occasionally.
In a bowl, beat the egg yolks with the remaining sugar until thick and fluffy.
Grate milk, dark and white chocolate on a coarse grater.
Gradually pour the hot milk and cream mixture into the egg mixture, stirring constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens (about 10—15 minutes).
Remove from heat and add vanilla extract and grated chocolate. Stir until the chocolate has melted and the mixture is smooth.
Cool the mixture to room temperature, then refrigerate for a few hours (preferably overnight) to cool completely.
Then process the ice cream in an ice cream maker according to the manufacturer’s instructions until you get the ice cream consistency you want.
Transfer the finished ice cream into a container and put it in the freezer. Allow the ice cream to soften slightly before serving.
Serve ice cream as desired, garnished with chocolate chips or syrup.
Ice cream “Exotica”
Ingredients:
500 ml cream
400 g canned coconut milk
200 g sugar
1 tbsp. spoon vanilla extract
2 large ripe mangoes
2 large ripe bananas
1 pineapple
1 cup fresh passion fruit
1 glass fresh pineapple juice
Instructions:
In a large bowl, whisk together the cream, canned coconut milk, sugar and vanilla extract. Stir until the sugar is completely dissolved.
Peel and cut the mango, bananas and pineapple into small pieces.
Add the chopped fruit to the bowl with the cream mixture and stir to combine.
Add the fresh passion fruit juice and pineapple juice to the bowl and mix all the ingredients well again.
Place the mixture in the refrigerator for 2—3 hours to allow the fruit to soak in the creamy mixture.
Then pour the mixture into a freezer-safe container and place in the freezer for 4—6 hours until the ice cream is set.
Periodically, every hour, remove the ice cream from the freezer and stir well to avoid the formation of ice crystals.
After the ice cream has hardened to the desired consistency, you can serve and enjoy its exotic taste.
Blueberry coconut ice cream
Ingredients:
2 cups fresh blueberries
1 can coconut milk
1/2 cup honey or other sweetener of your choice
1 teaspoon vanilla extract
Instructions:
Place the blueberries in a blender and puree them until smooth.
Add coconut milk, honey and vanilla extract to a blender with the blueberry puree.
Turn on the blender and mix all ingredients until smooth.
Pour the mixture into an ice cream container and cover it with a lid or plastic wrap.
Place the container in the freezer and leave until completely set (about 4—6 hours), stirring occasionally to prevent the ice cream from forming crystals.
Once the ice cream is completely set, remove it from the freezer and serve.
Cocoa caramel ice cream
Ingredients:
2 cups cream
1 cup milk
3/4 cup brown sugar
1 teaspoon vanilla extract
3 egg yolks
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 cup caramel drops or chunks
Instructions:
In a heavy saucepan, combine the cream, milk, half the brown sugar and salt. Heat over medium heat until almost simmering, but do not boil. Remove from heat, add vanilla extract, mix well and set aside.
In a separate bowl, whisk the egg yolks with the remaining half of the brown sugar until thick and fluffy.
Gradually add the hot cream mixture to the bowl with the egg yolks, stirring constantly to prevent the eggs from scrambling.
Pour the entire mixture back into the pan and return to medium heat. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Do not bring to a boil.
Strain mixture through a fine sieve to remove any lumps; add cocoa powder, mix well.
Pour the mixture into a large bowl and let it cool to room temperature. Then cover with film and chill in the refrigerator for 2—3 hours.
Once cooled, pour mixture into ice cream maker and freeze according to ice cream maker instructions.
When the ice cream is almost ready, add caramel drops or pieces and continue freezing until set.
Pour the ice cream into a container, cover, and freeze until firm (about 4—6 hours).
Serve and enjoy this delicious caramel cocoa ice cream!
Chocolate raspberry ice cream
Ingredients:
300 ml sweet cream
1 cup milk
1 cup sugar
100 g dark chocolate
1 cup fresh raspberries
1 teaspoon vanilla extract
4 yolks
1/4 teaspoon salt
Instructions:
Combine sweet cream, milk and sugar in a saucepan and place over medium heat. Bring to a boil, but do not let it boil.
At this time, start melting the chocolate in a water bath. Add the melted chocolate to the cream mixture and stir until completely melted.
In a blender, blend fresh raspberries and vanilla extract until smooth.
In a separate bowl, beat the yolks with salt until a fluffy and light mass forms.
Slowly add the melted chocolate and cream mixture to the yolks, stirring constantly.
Add the raspberry mixture to the chocolate cream base and mix well.
Chill the mixture in the refrigerator for at least 4 hours.
Transfer the cooled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Serve ice cream in glasses or cones and garnish with fresh berries or chocolate sprinkles.
Vanilla ice cream with chocolate pieces
Ingredients:
2 cups cream
1 cup milk
3/4 cup sugar
1 vanilla paste or 2 teaspoons vanilla extract
4 yolks
1/2 cup dark chocolate chips
Instructions:
In a saucepan, combine cream, milk, half the sugar and vanilla. Bring to a boil over medium heat, then remove from heat.
In a bowl, mix the yolks with the remaining sugar. Gradually pour into the hot cream mixture, stirring constantly.
Return the mixture to the pan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from bread and cool completely.
Pour the cooled mixture into the ice cream maker and turn on for 30 minutes, adding the chocolate chips in the last 5 minutes of cooking.
Transfer the ice cream to a container and store in the freezer until ready to serve.
Fig ice cream
Ingredients:
500 g fresh figs
2 cups cream
1 cup milk
3/4 cup sugar
1 vanilla paste or 2 teaspoons vanilla extract
4 yolks
1/2 cup dark chocolate chips
Instructions:
Cut the figs in half and remove the stem. Cut them into pieces and put them in a saucepan. Add a little water and cook over medium heat until the figs are soft. Then remove from heat and let cool.
In a blender, puree the boiled figs.
In a saucepan, combine cream, milk, half the sugar and vanilla. Bring to a boil over medium heat, then remove from heat.
In a bowl, mix the yolks with the remaining sugar. Gradually pour into the hot cream mixture, stirring constantly.
Return the mixture to the pan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Add the fig puree to the cream mixture and mix well.
Cool the mixture.
Pour the cooled mixture into the ice cream maker and turn on for 30 minutes, adding the chocolate chips in the last 5 minutes of cooking.
Prune-walnut ice cream
Ingredients:
500 ml cream
200 g pitted prunes
100 g nuts (walnuts, hazelnuts, almonds, etc.)
200 g condensed milk
100 g sugar
1 teaspoon vanilla extract (optional)
Instructions:
Start by preparing the prunes – cut them into small pieces.
Chop the nuts roughly.
In a large bowl, whisk together the cream, condensed milk, sugar and, if desired, vanilla extract. Stir thoroughly until the sugar is completely dissolved.
Add prunes and chopped nuts to the cream and milk mixture. Mix well.
Pour the mixture into an ice cream maker and freeze according to your machine’s instructions.
If you don’t have an ice cream maker, you can freeze the mixture in a metal pan, stirring occasionally with a fork to prevent ice crystals from forming.
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