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Blueberry ice cream

Blueberry ice cream

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Nothing complicated in this whole thing. If you prepare all the ingredients in advance - that is, before you get to work you put them all on the work table - everything goes smoothly and in a maximum of 15 minutes the ice cream composition is ready. Of course, if you have the caramel ready. If not, you can get the recipe from here.

I still have leftover ice cream with bitter cherries, so I took the opportunity to make another good ice cream with caramel, but this time I used blueberries :)

So, go quickly to prepare the caramel (in case you don't have one), and after it has cooled down a bit - that is, it has reached room temperature - put all the other ingredients on the table and proceed as follows:

Wash the blueberries and drain them well of the water, then throw them in the blender and grind them well.

Put the powdered milk in a bowl and start pouring the cow's milk slowly over it, stirring constantly so that it does not become lumpy.

Mix the whipped cream for a minute at medium speed, add the sugar and vanilla sugar and mix a little more until it becomes fluffy, but not completely hardened.

After going through all these intermediate steps, move on to combining the flavors.

Over the blueberry puree, add the powdered milk mixture, then the caramel and mix well.

At the end, incorporate the whipped cream, stirring lightly.

Prepare a dish only good to put in the freezer, put a layer of ice cream, sprinkle blueberries, another layer of ice cream and so on until the ingredients are finished. It doesn't matter which layer is the last :)

Put it in the freezer, or in the ice cream machine (if you have ... happy for you!). If you don't have an ice cream machine, you will have to mix it in the ice cream composition every 30 minutes - about 2-3 times, then leave it unhindered in the freezer until it hardens completely.

I was fast today, about the same as ice cream!

Serve with lust ... great !!!

Homemade ice cream with vanilla and raspberries

The dream of any housewife who prepares homemade ice cream is for it to be good, creamy, without ice needles.

Do you think this is possible without an ice cream machine, without taking out and mixing to break the needles?

The final taste of the ice cream depends on the fat content of the ingredients used. The creamy, fine, delicate taste is obtained when using products with maximum fat content.

I won't go into too much detail, I'm just telling you that she was praised the most by my children, and my daughter said:

This amount that you put in my cup, in trade I would eat in about 3 rounds, I will eat yours in one breath, I would even ask you :))))

The vanilla-raspberry combination was the choice of today, but you can change as you like, keeping the basic recipe - cream, butter, egg yolk, sugar, white chocolate - adding dried fruits, blackberries, blueberries, nuts, pistachios, caramel, hazelnuts or everything else will come to mind

Ingredients Homemade ice cream with vanilla and raspberries

500 ml LaDorna cream (or any other type of cream with a high fat content)

juice from half a lemon

How to prepare homemade ice cream

To start, put the yolks together with the sugar and butter in a double-bottomed saucepan.

Turn on the heat, add the chicken to the saucepan and stir continuously until the sugar is diluted. Be very careful not to get caught!

The safest variant, but which lasts a little longer, is the one in which you take this step in a metal bowl that you put on the steam bath.

In the hot mixture put the chopped chocolate and the vanilla sugar and mix until the mixture is homogeneous.

Transfer to a bowl with cold water and stir until cool.

The cold cream, from the fridge, put it in a cold bowl and mix it until it becomes fluffy and firm.

Add the chocolate mixture in three steps, stirring gently, from the bottom up. When you add the lemon juice for the third time. Homogenize the ice cream.

Prepare a saucepan with a lid and pour the mixture. Sprinkle over the raspberries (frozen or fresh, it's good either) and lightly press over it until it enters the cream. Don't mix, you risk changing the color to pink, it wouldn't be a problem, but if you want it to look like mine, you do it the way I did.

Put the lid on the casserole (the more airtight, the better) and put the casserole in the freezer. I left her overnight. Being fatter, it freezes harder, but the result is much better!

What ingredients do we use for the cranberry jam recipe?

  • 1 kg of fruit
  • 1 kg of sugar
  • ½ Lemon sliced
  • 150 milliliters of water
  • vanilla

Cranberry ice cream

Blueberries are weighed in a saucepan. Add the sugar and lemon juice and mix gently. Put the pan on high heat and cook, stirring periodically, for about 5 minutes, until the blueberries leave an abundant syrup and soften well.

Pass the composition through a thick sieve, pressing well, until the blueberry skins remain dry.

The abundant syrup obtained is left to cool to room temperature and then refrigerated (well covered with cling film, so as not to catch foreign odors) for at least 3 hours.

After the syrup is very well cooled, mix it well with the cold cream cream (unbeaten).

Pour the composition into the container of an ice cream maker that has previously been frozen for 12 hours in the freezer and freeze with the appliance for 15-20 minutes.

If you do not have an ice cream machine, pour the composition into a saucepan and place in the freezer for 3 hours, during which time stir vigorously every 30-45 minutes to break the ice crystals that may form, thus spoiling the texture of the ice cream. Pour the ice cream into a saucepan and place in the freezer to harden.

It can be stored without problems for up to a month (but I doubt it will last that long).

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