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Print Recipe
Chocolate Ice Cream "Brigadeiro" Recipe
For me, this is the most delicious homemade chocolate ice cream - it tastes great, it's easy to make, you don't need to mix it in the freezer, you don't need an ice cream maker. Brazilians are delighted with their dessert, which is easily turned into soft ice cream in the freezer, and I am no different from them! We had our beautiful super-hot summer and took photos at 33 in the shade - it was not possible to convey the texture and velvety completely, but brigadeiro is worth a try!
Cook Time 55 minutes
Servings
Ingredients
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Condensed milk, 35 g of cocoa powder, butter put in a bucket, put on the stove and, stirring, cook until thick. Remove from the stove.
    Condensed milk, 35 g of cocoa powder, butter put in a bucket, put on the stove and, stirring, cook until thick.
Remove from the stove.
  2. Pour in 2 tbsp of cream and mix quickly until smooth. Put it to cool - I put it in a pan of cold water. Received Brigadeiro.
    Pour in 2 tbsp of cream and mix quickly until smooth.
Put it to cool - I put it in a pan of cold water.
Received Brigadeiro.
  3. Beat the cream with a mixer.
    Beat the cream with a mixer.
  4. Without stopping whipping, reduce the speed and add 3/4 Brigadeiro, add salt and 1 tablespoon of cocoa powder-beat well until smooth.
    Without stopping whipping, reduce the speed and add 3/4 Brigadeiro, add salt and 1 tablespoon of cocoa powder-beat well until smooth.
  5. Spread in a form for freezing layers-half the mass with cream, on top of half the remaining Brigadeiro, then the remaining cream mass, on top of the last Brigadeiro, I made the top of the stains on the Brigadeiro with a wooden stick
    Spread in a form for freezing layers-half the mass with cream, on top of half the remaining Brigadeiro, then the remaining cream mass, on top of the last Brigadeiro, I made the top of the stains on the Brigadeiro with a wooden stick
  6. Cover with parchment in contact, so that no ice crystals form, and put the ice cream in the freezer overnight.
    Cover with parchment in contact, so that no ice crystals form, and put the ice cream in the freezer overnight.
  7. Remove the parchment - there are no ice crystals.
    Remove the parchment - there are no ice crystals.
  8. Spread the ice cream and serve immediately - it is soft.
    Spread the ice cream and serve immediately - it is soft.
  9. Bon appetit.
    Bon appetit.

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