Two recipes of ice cream "gourmand"
For making homemade ice cream "Lakomka" of cream you need:
- 500 ml heavy cream (at least 35%);
- 7 egg yolks;
- 170 g of sugar powder;
First of all, very carefully beat with a mixer chilled egg yolks with the icing sugar and vanilla. Beat the mixture should be at least 15 minutes. As a result, the yolks should be pale yellow. Cream prior is very well cooled, after which whisk them in a solid foam.
Then, using a wooden spoon to very carefully mix whipped cream with egg yolks. Put the prepared ice cream in a special container, cover with a lid or cling film and leave for 40 minutes in the freezer. When the mixture starts to harden, remove the container from the freezer and whisk the ice cream with a mixer again. This is done to break the formed ice crystals and make the ice cream consistency is smooth and homogeneous. Then get the whipped mixture for another 40 minutes in the freezer.
After this time remove the ice cream and whisk it again. Then put the container with "Gourmet" in the freezer for 4-5 hours. About 30 minutes before serving transfer the ice cream in the freezer to make it a little softer.
Ice-cream Lakomka you can make with condensed milk. It will need the following ingredients:
- 600-800 ml heavy cream (33-35%);
- 350-400 g of condensed milk.
Before cooking, put the cream in the refrigerator and thoroughly chill. Then remove and beat with a mixer or in blender until frothy. Still whisking, carefully, in small portions, pour in the condensed milk. That's what gives the ice cream a sweetness, so the amount of condensed milk depends on the taste of the finished ice cream. The beaten mass is put in a plastic container, cover and refrigerate as described in previous recipe.
Recipe chocolate truffle glaze
A required component of ice cream "gourmand" is chocolate icing. For making chocolate truffle frosting need to take:
- 4 egg yolks;
- 50 g of sugar;
- 1 tsp instant coffee;
- 80 ml of boiling water;
- 170 g dark or milk chocolate;
- 115 g butter.
Whisk in a small bowl the yolks with the sugar and instant coffee. Then beat into the mixture the boiling water. Do this carefully so the yolks don't cook. Then put the bowl in a big dish with slightly boiling water and heat the mixture on a water bath to 70 ° C, stirring constantly. Then remove from heat and add chopped chocolate and cut small pieces of butter.
Stir the glaze until the chocolate and butter are completely melted and mixture becomes smooth and elastic. Then prepared the glaze cool. Before serving pour in bowl lined with balls of ice cream "gourmand" chocolate truffle frosting.