Category Archives: Ice cream

Ice cream rum raisin

As official recipes Dinamito Copier, could not leave to spend more time without showing you the result of one of the heladitos that more successful this summer in my house, is a favorite of my husband and I’ve repeated several times, the poor ice cream with me have lost a client… Are so good in the series heladitos…

Ice cream rum raisin

Rum raisin ice cream

Ingredients:

-535 g water

-100 g of cream with a 36% M.G.

-140 g sugar

-5 g gelatine powder neutral

-100 g of whole milk powder

-60 g invert sugar

-10 g of butter

-5 g of Anejo rum

-75 g sultanas

Traditional preparation:

Put all solid ingredients less gelatine in a saucepan off the heat and mix with the help of a few rods.

Add the cream, water, butter, invert sugar and stir well with rods.

Be fire without stirring until it reaches 90 ° to achieve pasteurization of ice cream (which does not reach to a boil).

Add the gelatin and maintain at that temperature for a few minutes without stirring.

Add rum and raisins. Pass through a sieve to avoid lumps and pour into a bowl and store in the refrigerator for a few hours until the temperature drops to about 3 degrees (this operation is called maturation of ice cream).

Beat with the help of a few rods to avoid lumps. Heat the mixture in the freezer (if ice-cream maker have pass it on to the ice-cream maker and stir for about 35-40 minutes) and with the help of a few rods removed and beat well cream for mantecarlo, that is creamy and not crystallize; repeating the process every 15 minutes until this ice cream. (At least 2 or 3 times).

Elaboration in Thermomix:

Put into the Bowl all ingredients less gelatine, liqueur and raisins. Set 90 ° to speed 4 for 4 minutes at temperature.

Add the gelatin powder and set for a couple of minutes more to the same temperature and speed. Pass through a sieve to avoid lumps. Add rum and raisins. Pour into a bowl and store in the refrigerator for a few hours until the temperature drops to about 3 degrees (this operation is called maturation of ice cream).

Beat with the help of a few rods to avoid lumps. Heat the mixture in the freezer (if you have ice-cream maker pass it directly to the ice cream maker when this to about 3 ° and stir for about 35-40 minutes) and with the help of a few rods removed and beat well cream for mantecarlo, that is creamy and not crystallize; repeating the process every 15 minutes until this ice cream.
(At least 2 or 3 times).

Ice cream fried my way

One of the dishes that do not they may be missing in my compilation of recipes Chinese is this delicious ice cream in which cold contrast with the warmth of fried, paired with some coverage sauce of sugar or honey melts on contact is a marvel. Recipes I have many, with more or less time freezer with different breaded, and at the end I decided to make it new to my taste, a Fried ice cream to as Carmela, to insurance is less Orthodox, peroooooo, more to my taste, and I get I Choose the rest of the menu and make a theme night you want? …. Since go!.

Ice cream fried

FRIED ICE CREAM TO AS CARMELA

Ingredients (serves 4):

-250 grams of cream of three tastes or which prefer

First and second batter

-3 cupcakes Gourmand, if they are of people best of sugar on top
-Beaten egg the amount required
-1 teaspoon of vanilla essence dessert
-3 tablespoons of grated coconut Continue reading

Chocolate ice cream

Very good for nuevoo. Today another classic of gelato; the chocolate ice cream. Although sometimes with age loses the passion for chocolate (and many other things) the truth that this ice cream does not tire, since it is un pretty mild flavor. Resemble the of a particular trademark that starts with F and ends up or (I will not give advertising that pay me anything for this reason); and in particular that only had two formats, cream, and chocolate… Well what I here. as always any feedback is welcome

CHOCOLATE ICE CREAM

Chocolate ice cream

Ingredients:

-570 g of water
-100 g of cream with a 36% M.G.
-110 g sugar
-55 g of milk powder with 1% M.G.
-60 g invert sugar glucose liquid
-100 g black chocolate coating
-5 g gelatine neutral (2.5 slices) Continue reading