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Ice cream recipes
VANILLA ICE CREAM
160 g
whole milk
76 g
granulated sugar
120 g
heavy cream, well chilled
0.5–1.5 teaspoons
teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the
sugar is dissolved, about 1–2 minutes on low speed. Stir in the heavy cream and vanilla to taste.
BASIC CHOCOLATE ICE CREAM
160 g
whole milk
76 g
granulated sugar
160 g
bittersweet or semi-sweet chocolate (your
favourite), broken into 1.2-cm pieces
160 g heavy cream, well chilled
160 g
heavy cream, well chilled
0.6 teaspoon
pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a
microwave oven). In a blender or food processor fitted with a metal blade, pulse to process the sugar
with the chocolate until the chocolate is very finely chopped. Add the hot milk, process until well
blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in
the heavy cream and vanilla to taste. It is best to pre-cool the mixture in the refrigerator for about 15
minutes before making ice cream.
FRESH STRAWBERRY ICE CREAM
167 g
fresh ripe strawberries, stemmed and sliced
35 g
freshly squeezed lemon juice
76 g
granulated sugar
160 g
whole milk
160 g
heavy cream
0.6 teaspoon
pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 76 g granulated sugar. Stir gently
and allow to the strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the
sugar is dissolved.
Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla.
FRESH LEMON SORBET
235 g
granulated sugar
280 g
pure water
80 g
freshly squeezed lemon juice
0.5
tablespoon finely chopped lemon zest
Combine the granulated sugar and water in a medium saucepan and bring to a boil over medium-high
heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes.
Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on
hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
After cooling, add the lemon juice and zest; stir to combine.
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Productinformatie
| Merk | Gorenje |
| Model | ICM10 |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 18144 MB |
