Ice cream based on three components without sugar and special equipment
In the world of cooking a real boom of ice cream. Professionals do not cook gastronomic ice cream! Bacon and herring, tea and herbs, cactus and various types of alcohol cheeses become the basis of the "winter cold." But in your kitchen without exotic foods and special equipment you can create a real dessert masterpiece! For this recipe, you need only three components, such as honey and cream, eggs. Chicken eggs, which are not even purchased in hot weather, can be a dangerous product. After all, they are not actually subjected to heat heat treatment for making such ice cream. Therefore, instead of them, try to use quail eggs, which are safer, according to experts. And also improvise. For this you need a little.As soon as you change the honey variety, the taste sensations will also change. Ingredients for about three to four servings: honey (in this case, buckwheat) - from 100 ml, quail eggs - 14 pcs., Cream (33% fat) - half a liter.Preparation: whisk the cream with a mixer. As soon as persistent foam forms, send them to the fridge.Bring honey to a boil and cook on low heat for no more than five minutes.Beat the eggs with a mixer. Foam will appear, without stopping the process, pour in a thin stream of honey. You need to beat the mass up to the momentwhen she gets room temperature.Then you can, and gently helping yourself with a shovel, to connect the honey mass with cream. Prepare a mold for ice cream. It may not be special dishes for such a dessert, but simply a container for freezing foods. It is recommended to lay out cling film. Pour the mass into it. Cover the top with a film and a lid tightly. But, given that every half hour you have to visit the ice cream, mix it up and, preferably, with a mixer, this is not very convenient. If you decide to use a fork, then you can strictly follow the advice of food film. And I'll try this time without it. Because the freezing process will accelerate significantly. And the ice cream should get smoother. Which method is not chosen, then you should do the same.Keep container closed for 30 minutes at room temperature before sending it to the freezer.The first time to mix the honey mass, you need to make sure that it is frozen. And then do it every half hour, not forgetting to scrape everything from the walls of the container, not allowing ice crystals to form on them. You see that the mass does not completely freeze, there can be several reasons: • • the temperature was disturbed ( the freezer is not even –18, not to mention the ideal –24 degrees); • poorly whipped or mixed.If you cook in the evening,After four to five manipulations with mixing (with a fork, mixer, or blender), it is better to leave the ice cream alone until morning. By this time, it will freeze as it should. And you can arrange a real gourmet holiday! Just hurry, honey ice cream is quickly prepared, but can melt even faster.
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