Summer brings with him over the holidays, too hot, so often missing imagination to turn the oven to delight the palate. Think of a heated cooking makes you sweat, something that makes you want to be greedy but cool, cool ... even ice cream!
So here we are with a selection of ice cream flavors and recipes to make at home.
Here is the link to the vanilla ice cream: http://mauriziosantin.blogspot.com/2009/01/una-ricetta-prima-della-partenza-per.html
White base (ice cream flavor mozzarella)
Ingredients: 450 g of milk
200 grams of fresh cream 180 g caster sugar
Procedure:
preferably in a saucepan heat the milk in steel and 100 g of cream; joints to a boil, remove from heat. Add the remaining cream and sugar, stir with a spoon until sugar is completely dissolved. Start a second cooking over low heat, stirring with a whisk by hand. As soon as you mention the boil again remove from the heat source. Transfer the mixture into a bowl and, again with the help of the whip hand, allow to cool. Cover with plastic wrap and store in refrigerator to finish cooling.
Complete the preparation of ice cream into ice cream machine according to the manner and time specified by your appliance.
This simple preparation can be flavored with the pulp of a vanilla bean to the milk before adding heating or with dark chocolate flakes, enter the first step in ice cream, to taste stracciatella.
pistachio, hazelnut and almond
the white base to get some recommend the use of the white base as described above with the addition of pasta (any commercially available). The amount of paste to be added depends on the intensity of flavor desired dosed below shows the recipes for a proper balance of the ice cream if you use the whole preparation of white base.
Add the cooked pasta at the base before chilling in the refrigerator to get a proper mixing recommend dilute the paste with two or three tablespoons of liquid and then add them to the base.
Pistachio Pasta Ingredients: 100 g
unsalted roasted pistachios
30 g of sugar
Shell the pistachios and plunge in boiling water for about 10 seconds, drain and place on a paper towel. Rub them between your hands until the edges are still hot, to facilitate the detachment of the cuticle. Eventually remove debris by hand. Transfer to a baking sheet coated with the special paper and pass them in the oven at 170 ° C for 3 minutes. Once cooled place it in a mortar with the sugar and work it vigorously until dough is firm and smooth. Wrap in plastic wrap and refrigerate until use.
hazelnut paste 100 g roasted hazelnuts
50 g of sugar cane
Add the hazelnuts and sugar in blender and run at medium speed. Stop after about 15 minutes, when the level of sophistication will be required so that the nuts have issued their oil, which amalgamated with the sugar will give the pasty consistency. Cover with plastic wrap and refrigerate until use.
Volendo impiegare un po’ più di tempo e avere una presentazione del vostro gelato migliore si possono realizzare in casa delle cialde friabili e leggere, modellabili su una coppetta rovesciata o arrotolate a forma di cono.
Cialde
Ingredienti:
1 albume
50 g di zucchero a velo
25 g di farina 00 setacciata
25 g di burro fuso + il necessario per imburrare
Montare bene l’albume con una frusta elettrica, aggiungere lo zucchero e la farina a pioggia e amalgamare. Aggiungere il burro fuso delicatamente. Foderare una o più placche da forno con l’apposita carta e disporre il composto a piccole quantità; modellare con un cucchiaio e livellarlo. Cuocere in forno a 180°C per circa 8/10 minuti, comunque fino a colorazione dei bordi. Aspettare un minuto e staccare le cialde con una spatola, quindi modellarle a proprio gusto. Per ottenere dei coni imburrare leggermente i manici dei mestoli e aiutarsi con queste estremità per dare la forma; per le coppette imburrare alcune ciotoline e, tenendole rovesciate, far aderire delicatamente la cialda con le mani. Aspettare che siano fredde per sformarle.
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