Homemade ice cream… every day of summer, from morning to evening. :)))
- For the countertop:
- 150 g biscuits
- 75 g butter
- For chocolate ice cream:
- 200 g dark chocolate
- 250 ml whipped cream
- 200 g sweetened condensed milk
- coffee essence
- Vanilla ice cream with bitter cherries:
- 4 yolks
- 4 tablespoons sugar
- 200 ml of milk
- 250 ml whipped cream
- vanilla essence
- 150 g bitter cherries
Preparation Ice cream with chocolate and bitter cherries:
We put the biscuits on the robot and mix them until we get a fine breadcrumbs. Add the melted and cooled butter and mix until you get a composition like crumbs. Pour into a cake pan lined with cling film, level and squeeze well with a spoon. Put in the fridge until we prepare the composition for the ice cream.
Melt the chocolate over low heat together with the whipped cream. Bring to the boil, set aside and mix. Leave to cool, then lightly incorporate with a spoon the condensed milk and coffee essence.
- If you like it sweeter, you can add condensed milk. A good opportunity to taste and give yam with a teaspoon in the composition for ice cream. :))))
Pour the composition into the tray, over the cookie sheet and put in the freezer for about an hour, maybe 1 hour and a half, until it hardens.
Meanwhile, we prepare the vanilla composition with bitter cherries:
The yolks are mixed with the sugar until they become like a cream. Pour the hot milk slowly and in a thin thread, mixing continuously, at the low speed of the mixer. After the composition has been homogenized, put it on low heat and boil it, stirring continuously, until it starts to thicken. Set aside, add the vanilla essence and leave to cool.
The cream for cold cream is mixed until it becomes fluffy, then it is easily incorporated in the cooled yolk composition, mixing with a spatula, with movements from bottom to top.
Put the bowl in the freezer for 1 hour, then remove and mix with the blender vertically, to break any ice needles. Add the bitter cherries, without seeds and mix well. Pour into the pan, over the layer of chocolate ice cream and put back in the freezer until completely frozen.
Pour over a plate, remove the food foil and portion as desired.
And because it is one of the best ice creams I have made so far, I will register for the contest organized by Cheerful Chefs . In case you haven't found out about it, you still have time to register. 😉
And for my challenge in June to be complete, I will send it to Antonina as well. What do you say? Do you respond to the challenge? :)))