Ice cream

Refreshing, delicate and sweet ice cream. Childhood favorite with vanilla ice cream. Crème brûlée with an exotic filling of the rye bread. Bright, with pleasant sour blueberry ice cream from yogurt.

Ingredients:

  • For vanilla cream:
  • Milk – 250 ml
  • Sugar – 60 g
  • Eggs – 3 pcs
  • Vanilla pod – 1 piece
  • Cream 33% - 150 ml
  • For creme brulee:
  • Sugar – 200 g
  • Milk – 150 ml
  • Cream 18% - 150 ml
  • Eggs – 4 pcs
  • Rye bread – 2 slices
  • For yogurt-blueberry:
  • Milk – 100 ml
  • Yogurt – 500 ml
  • Blueberries – 200 g
  • Lemon – 1 piece
  • Sugar – 150 g
  • Cinnamon – 0.5 tsp.

Preparation. Ice cream

Vanilla ice-cream.

Cream anglaise. Milk pour into a saucepan, add the sugar and vanilla. Bring the milk to 80 degrees, but do not boil. Yolks pound with sugar. In two steps pour the milk into the yolks, stirring constantly. Then boil a basis for ice cream in a water bath for 15-20 minutes. Whip the chilled cream until soft foam and connect with the cooled creme anglaise. Put the mass into the freezer for 6-8 hours and stir regularly to get an even consistency.

Tip: choose pasteurized milk with the highest fat content. So ice cream will be more dense in texture and tender.

Yogurt and blueberry ice cream. Previously the yogurt strain through a sieve and cheesecloth from excess moisture. In a saucepan, mix the blueberries, lemon juice and cinnamon. Blueberries need to RUB them, and add the sugar. Boil the mass for 3-5 minutes. Perebeyte in a blender and RUB through a sieve. Mix the yogurt with the milk, add the cooled berry syrup. Put in a plastic container, place in freezer for 3-4 hours and stir every hour.

The crème brûlée. Sugar in the skillet cook until Golden brown, add the milk and simmer for 10 minutes. Low-fat cream, mix with egg yolks and pour the hot caramel milk. Pour into a deep form and put 6 hours in the freezer, stirring every hour. Rye bread cut into small cubes. Dry the bread in a well heated pan for 1-2 minutes. Then sprinkle with sugar. Sakharine cool caramel to room temperature. When podstine ice cream slightly, stir in the breadcrumbs.