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 Fruit and Berry Ice Cream on Agar-Agar Recipe
Bright, with a rich taste, delicate, silky texture ice cream. Instead of agar-agar, you can use either gelatin or starch. Instead of cranberries - your favorite berries or a mixture of them. Experiment, choose what you like best.
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Pour boiling water over the cranberries and let the water drain. Chop the berries with an immersion blender and RUB through a sieve. You can use any berry. Frozen food must be pre-thawed.
    Pour boiling water over the cranberries and let the water drain. Chop the berries with an immersion blender and RUB through a sieve. You can use any berry. Frozen food must be pre-thawed.
  2. Peel and bake the apples in your favorite convenient way: in the oven or microwave. RUB through a sieve. You can use ready-made Apple puree for baby food, which contains only apples.
    Peel and bake the apples in your favorite convenient way: in the oven or microwave. RUB through a sieve. You can use ready-made Apple puree for baby food, which contains only apples.
  3. Fill the agar-agar with water. Leave for half an hour.
    Fill the agar-agar with water. Leave for half an hour.
  4. Put on medium heat. Constantly stirring, bring to a boil and cook for 1 minute until the agar dissolves and the liquid turns into a transparent paste. If you use gelatin, prepare it according to the instructions and dissolve it in a syrup of 500 ml of water and 200 g of sugar ( the temperature of the syrup is not higher than 60 degrees). If potato starch, then first it must be diluted in a small amount of cold water. Mix the remaining 500 ml of water with sugar. Bring the syrup to a boil, pour in the diluted starch and cook over low heat, stirring, until thickened. Cover the pan with a lid or cling film and cool.
    Put on medium heat. Constantly stirring, bring to a boil and cook for 1 minute until the agar dissolves and the liquid turns into a transparent paste. If you use gelatin, prepare it according to the instructions and dissolve it in a syrup of 500 ml of water and 200 g of sugar ( the temperature of the syrup is not higher than 60 degrees). If potato starch, then first it must be diluted in a small amount of cold water. Mix the remaining 500 ml of water with sugar. Bring the syrup to a boil, pour in the diluted starch and cook over low heat, stirring, until thickened. Cover the pan with a lid or cling film and cool.
  5. Add sugar to the dissolved agar-agar and cook until it dissolves.
    Add sugar to the dissolved agar-agar and cook until it dissolves.
  6. Add 150 g of cranberry and Apple puree at room temperature.
    Add 150 g of cranberry and Apple puree at room temperature.
  7. Stir well.
    Stir well.
  8. Transfer to an ice cream maker and freeze for 30 minutes. If there is no ice cream maker, put the mixture in a container in the freezer. Stir every 10 minutes to achieve a smooth texture.
    Transfer to an ice cream maker and freeze for 30 minutes. If there is no ice cream maker, put the mixture in a container in the freezer. Stir every 10 minutes to achieve a smooth texture.
  9. Here is such a mass is obtained. Transfer it to paper cups or a container and put it in the freezer. With the help of a spoon for the ice cream, put it in portion form.
    Here is such a mass is obtained. Transfer it to paper cups or a container and put it in the freezer. With the help of a spoon for the ice cream, put it in portion form.
  10. Ice cream is tender, fragrant, and silky.
    Ice cream is tender, fragrant, and silky.
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