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 Frozen Dessert "Summer" Recipe
Summer has come, and with it will come the heat. I want to offer a cold dessert for lovers of ice cream with sourness. There is a small bag of frozen summer plums in the freezer, but you can replace plums with strawberries or other berries. Spicy sauce added zest to the dessert. And in the freezer, the dessert does not become icy due to the fact that the filling is baked. Try it!
Course Children's Food Ideas, Desserts Dishes, Picnic Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Ice cream:
  • 200 gram Yogurt natural and thick.I was making homemade yogurt
  • 3 tablespoons Sugar
  • 250 gram Plum I have a sweet and sour ice cream without a bone
Sauce:
  • Black currant freshly frozen
  • 6 pieces Plum halves of ice cream pitted plums
  • Cinnamon pinch
  • Ginger a pinch, in powder, or a small piece of fresh, cut into plates
  • 3 tablespoons Sugar
  • 1 tablespoon Rum optional for adults
Course Children's Food Ideas, Desserts Dishes, Picnic Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Ice cream:
  • 200 gram Yogurt natural and thick.I was making homemade yogurt
  • 3 tablespoons Sugar
  • 250 gram Plum I have a sweet and sour ice cream without a bone
Sauce:
  • Black currant freshly frozen
  • 6 pieces Plum halves of ice cream pitted plums
  • Cinnamon pinch
  • Ginger a pinch, in powder, or a small piece of fresh, cut into plates
  • 3 tablespoons Sugar
  • 1 tablespoon Rum optional for adults
Instructions
  1. Yogurt should be thick - the less whey, the better the structure of the dessert and less ice crystals.
    Yogurt should be thick - the less whey, the better the structure of the dessert and less ice crystals.
  2. I didn't defrost the plums. To remove the skin, hold the plum under a hot stream for a few seconds - then the skin was removed for one or two.
    I didn't defrost the plums. To remove the skin, hold the plum under a hot stream for a few seconds - then the skin was removed for one or two.
  3. Cut the plums, put them in a mold, sprinkle with sugar and put them in a preheated 180 - degree oven for 20 minutes-the excess liquid will leave the plums.
    Cut the plums, put them in a mold, sprinkle with sugar and put them in a preheated 180 - degree oven for 20 minutes-the excess liquid will leave the plums.
  4. Plum.
    Plum.
  5. Put the plums and yogurt in a bowl.
    Put the plums and yogurt in a bowl.
  6. Punch with a blender and adjust to taste.
    Punch with a blender and adjust to taste.
  7. Put it in a form for freezing and put it in the freezer overnight.
    Put it in a form for freezing and put it in the freezer overnight.
  8. For the sauce-remove the skin from the plums, cut into pieces. Pour the sugar into the pan, add the plums and currants, ginger, cinnamon, 2 tablespoons of water or juice and cook over low heat for 15 minutes. If you use rum, add it 5 minutes before the end.
    For the sauce-remove the skin from the plums, cut into pieces. Pour the sugar into the pan, add the plums and currants, ginger, cinnamon, 2 tablespoons of water or juice and cook over low heat for 15 minutes. If you use rum, add it 5 minutes before the end.
  9. The sauce is ready. We send it to the refrigerator. Adjust the density in the process with water or juice.
    The sauce is ready. We send it to the refrigerator. Adjust the density in the process with water or juice.
  10. Spread out on the cremans, add the sauce and serve.
    Spread out on the cremans, add the sauce and serve.
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