Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mosaic cake ice cream without an ice cream maker. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Make the ice cream mixture according to the recipe instructions (here we're making Buttermilk Ice Cream). If the mixture is cooked or heated at all, chilling it first will speed this process along immeasurably and result in an ice cream with a creamier texture. You can do this by putting the.
Mosaic cake ice cream without an ice cream maker is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Mosaic cake ice cream without an ice cream maker is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mosaic cake ice cream without an ice cream maker using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mosaic cake ice cream without an ice cream maker:
- Prepare 125 ml milk
- Take 100 g icing sugar
- Prepare 3 egg yolks
- Get 200 g couverture chocolate (55% cocoa) melted in a bain-marie or in a microwave oven
- Prepare 250 ml heavy cream, 35 -36% fat, whipped to the consistency of a thick syrup
- Get 1 packet petit-beurre biscuits (I left out 10 biscuits from the packet)
- Take 30 ml brandy
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Instructions to make Mosaic cake ice cream without an ice cream maker:
- Place the milk in a small pot.
- Mix the egg yolks with the sugar and empty them into the pot.
- Place it over low heat stirring constantly and when it starts boiling, at 84-85ºC, (the custard curdles over that temperature because the egg yolk cooks) remove from heat and empty it into another pot so that it doesn't stay in the hot one that will cook the egg.
- Add the melted couverture chocolate, combine thoroughly and set it aside until the temperature of the mixture is 35οC.
- Incorporate the thick custard folding in softly.
- Break the biscuits into coarse pieces, sprinkle them with the brandy and add them to the mixture.
- Empty into a metal container of your liking and place into the freezer for at least 4-5 hours.
- Then, remove it from the container and cut into slices.
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