Late autumn is a sadness. Around is dominated by gray, black and brown tones. It gets dark early. Psychologists advise to surround yourself with something bright, both in clothes and in food. And ice cream-than not return ticket in summer? Fortunately now the freezer is filled with live vitamins in the form of berries. I have it-sea buckthorn.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 250 gram Sea-Buckthorn
- 100 gram Sugar
- 4 pieces Egg yolk
- 70 gram Butter
- 400 ml Cream (33%)
- 0,5 piece Lemon
- 30 ml Cognac
- Salt to taste
Ingredients
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Instructions
- Preparation of any ice cream begins with the custard base. Sea buckthorn can be used both fresh and frozen. Butter-the highest quality. Eggs to wash with soap and water. Raisins at night pour boiling water. Before cooking, dry on a sieve and pour brandy or rum.
- Sea buckthorn without defrosting rinse with warm water, puree with a blender. Wipe through a sieve from the bones.
- Separate the yolks from the whites. This is best done on cold eggs. Proteins fold separately in a jar with a sealed lid and put in the refrigerator or freezer (if you do not plan to use for three days).
- Combine in a ladle with a thick bottom pureed puree, egg yolks, sugar, juice of half a lemon and salt. Stir until smooth. Heat over medium heat with constant stirring until boiling. The mass will begin to thicken. The first large burst bubble-a sign that it is time to remove from the fire. Thicker already not will become, and here is burn can forces routinely. We got custard, or curd, as they call it in England. Warm the custard the groundwork posting in the glass. Gradually adding small pieces of butter punch blender until smooth. The longer you punch, the tastier-there is a process of emulsification, as in the preparation of homemade mayonnaise. If the cooled cream has a strong oily taste-it just means that it is poorly mixed. Cover the cream with cling film and refrigerate for 30 minutes.
- In the cooled, noticeably thickened Kurd put alcohol-soaked raisins. Stir.
- Before cooking cream 33%, bowl and whisk put in the freezer. Shake the frozen cream vigorously, pour into a frozen bowl and beat until firm peaks.
- Part of whipped cream mixed with custard base. This will help us to easily combine the two masses - the more carefully we mix the cream with the curd-the more tender the ice cream will turn out.
- Mass of posting in glass form of.
- Flatten, cover tightly and put in the freezer overnight. Before serving, refrigerate for 1 hour. For this ice cream does not need a special machine and does not require every half hour to whip. The texture of it and so it turns out creamy, creamy, like a sundae.
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Interesting recipe but difficult to follow in the English language. What seems to be missing in the ingredient list is the amount of raisins to be used. Are the raisins optional or necessary to the recipe? Does one plump the raisins with water or the cognac? This is not quite clear in the instructions.
Thanks.
Thank you very much for the comment. You can use the raisins as you wish, I assume the taste will be even brighter.