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ICE CREAM MAKER
Preparation:
Whip the egg yolks, the sugar and the vanilla sugar lightly and
until frothy. Add the milk while stirring. Whip the whipped
cream until almost stiff. Mix the beaten whipped cream with
the rest of the ingredients.
Add the bag (or two) of Cappuccino. Grind the bar of chocolate
in the food processor and then add the small bits to the
mixture. The mixture then goes into the ice cream maker for
30 to 40 minutes. After the preparation in the ice cream maker
you put the whole in the freezer for approximately half an hour.
Plum ice cream
Ingredients:
125 gr dried plums
0.5 l. strong tea
100 gr fresh cheese
100 gr cream
100 gr grits sugar
To serve:
Plums on Armagnac and fresh mint leaves.
1 bag of vanilla sugar
Preparation:
Allow the plums to soak for several hours in the lukewarm tea.
Then let them boil for 20 minutes in the same tea. Let it drain
and cool down, remove the stones. Puree the plums in the
blender and then mix it with the fresh cheese and the cream,
add the sugar and the vanilla sugar.
Let the mixture cool down in the refrigerator and then pour it
into the ice cream maker and turn it for approx. 35 minutes
into ice cream.
After the preparation in the ice cream maker you put the whole
in the freezer for approximately half an hour. Serve the ice
cream in bowls with possibly some plums in Armagnac. You
might garnish it with fresh mint leaves and almond curls.
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Cranberry ice cream
Ingredients:
1 pot of cranberries (350 g)
4 dl carbonated mineral water
50 gr castor sugar
Preparation:
Mix the cranberries, the mineral water and the white castor
sugar and puree this to a smooth mixture. You can strain it if
you like. Turn it into ice cream in the ice cream maker in
approx. 35 minutes. After the preparation in the ice cream
maker you put the whole in the freezer for approximately half
an hour.
Mocha ice cream
Ingredients:
20 g. espresso coffee beans
2 3/4 dl. cream
125 g. chopped plain chocolate
90 g. castor sugar
3 egg yolks
1 1/4 dl. milk
Preparation:
Stir the coffee beans and cream on a moderate fire until the
mixture begins to boil. Add the chocolate.
Take the pan off the fire and wait a minute before stirring. Mix
the sugar and egg yolks in a bowl, beat until the mixture
becomes a little thicker and then beat the milk through. Slowly
add the coffee mixture and beat everything until smooth.
Strain the coffee beans from the mixture. Then put the mixture
in a pan on a low fire and stir until it is thick. Now let it cool
down well. Put it into the ice cream maker and let it turn for
35 minutes. After the preparation in the ice cream maker you
put the whole in the freezer for approximately half an hour.
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