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    Yummy Ice Cream Recipes - Second part
    Yummy Ice Cream Recipes - Second part
    Yummy Ice Cream Recipes - Second part
    Ebook112 pages45 minutes

    Yummy Ice Cream Recipes - Second part

    By James Earles

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    About this ebook

    Surely you remember how in childhood on warm summer days they were looking for a cart with this refreshing milk delicacy on the street and asking parents to buy you a glass without fail!


    Fruit, creamy, chocolate ... Such delicious and such a favorite! And how much would you give now to return the same taste, reminiscent of a merry and carefree childhood?


    This book gives you a unique chance to enjoy your favorite ice cream of childhood again without a time machine or a complicated expensive technique.


    This is the second part of this great collection.

    LanguageEnglish
    PublisherK-Publishing
    Release dateSep 7, 2018
    Yummy Ice Cream Recipes - Second part

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      Book preview

      Yummy Ice Cream Recipes - Second part - James Earles

      Earles

      Chocolate ice cream Chocolate fairy tale.

      Ingredients

      CREAM OIL - 100 g

      COCOA - one tablespoon

      SOUR CREAM - 200 g

      MILK - one glass

      SUGAR - three tablespoons

      VANILLIN - at the tip of the knife

      COOKIES - two

      Preparation

      In a large enamel bowl, put the butter.

      In another bowl, mix cocoa, sugar, vanillin and broken into small pieces biscuits.

      Melt the butter completely. Pour the milk into it.

      Put sour cream and sprinkle with the mixture of cocoa, sugar, vanillin, and cookies. Stir thoroughly.

      Then do not hesitate to put the dish in the freezer for the night (for ten hours).

      It is not necessary to interfere. Bon Appetit!

      Coconut ice cream with almonds, coconut shavings, and sweets

      Ingredients

      COCONUT MILK - 400 ml

      COCONUT CREAM - 250 ml

      SUGAR - 140 g

      SALT - pinch

      CORN STARCH - four teaspoons

      SWEET COCONUT FIBER - 30 g

      CLEANED ALMOND - 30 g

      Raffaello candies - six

      Preparation

      Dissolve the starch in 50 ml of milk, leave for a couple of minutes.

      In a saucepan over medium heat, mix the remaining milk, cream, salt, and sugar, bring to a boil, pour in the starch milk and cook constantly stirring until thick and consistency of the jelly. Remove from heat, cool to room temperature and refrigerate overnight.

      Freeze in an ice cream freezer by the instructions, add chopped peeled almonds, coconut chips, and pre-cut Rafaello into quarters in the last minutes of freezing. Transfer ready ice cream to a container and put into the freezer for at least four hours before strengthening.

      Pure hot ice cream

      Ingredients

      COCONUT ZEST - 33 g

      ICE CREAM - 0,2 g

      EGG - one

      VEGETABLE OIL - 100 ml

      SAVOYARDY COOKIES - 50 g

      Preparation

      Beat egg into a deep bowl. Mix at a low speed for one minute. Switch to the maximum speed and whip another minute. Mix until dense foam.

      Crumble cookies into small crumbs.

      Divide the ice cream into small portions.

      Now do everything quickly. Dip ice cream in coconut shavings. Quickly dip into egg foam and place in crumbled cookies.

      Immediately put the blanks in the freezer for half an hour. Remove from the refrigerator and repeat the wrapping procedure a second time (coconut, then egg, and cookies).

      Preheat frying pan with oil. Put the ice cream in a frying pan and cook for fifteen seconds on each side. Serve immediately.

      Creamy vanilla ice cream

      Ingredients

      10% CREAM - 675 ml

      SUGAR - 150 g

      YOLKS - four

      SALT - at the tip of the knife

      40% CREAM - 225 ml

      VANILLA - one

      Preparation

      Combine the vanilla and sugar in the processor. Set aside (if using vanilla essence, add it to the whipped cream).

      Prepare the custard: put a pot on the heat, bring to a low-fat cream to a boil. Whisk egg yolks, salt and sugar mixture in a small bowl. Gradually pour the hot cream into the mixture with eggs. Pour this mixture into a saucepan and cook over medium heat, stirring constantly. Remove from heat.

      Pour the cream through a sieve into a clean large bowl. Add whipped cream with vanilla. Stir. Put in the refrigerator for two hours, or even better all night.

      Beat and freeze in the ice maker.

      Christmas ice cream

      Ingredients

      SUGAR - 180 g

      YOLKS - six

      WHIPPED CREAM - one liter

      CHRISTMAS PUDDING - 200 g

      COCKTAIL CHERRY - one pot

      ALMOND FLOUR - six tablespoons

      Preparation

      Fix the cake mold with two layers of foil, leaving the edges of the foil hanging down.

      Pour the sugar into a frying pan with some water. Stir constantly, melt the sugar over medium heat and cook until caramelized. To check the syrup readiness, drip the syrup into

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