Sea Buckthorn Ice Cream “Autumn kiss” Recipe
Late autumn is a sadness. Gray, black and brown tones predominate around. It gets dark early. Psychologists advise to surround yourself with something bright, both in clothes and in food. And ice cream – why not a return ticket in the summer? Fortunately, now the freezer is filled with live vitamins in the form of berries. I have it – sea buckthorn.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. The preparation of any ice cream begins with a custard base. Sea buckthorn can be used both fresh and frozen. Butter is of the highest quality. Wash the eggs with soap and water. Pour boiling water over the raisins overnight. Before cooking, dry on a sieve and pour brandy or rum.
  2. Sea buckthorn, without defrosting, rinse with warm water, grind into puree with a blender. Wipe through a sieve from the bones.
  3. Separate the yolks from the whites. It is best to do this with cold eggs. Put the proteins separately in a jar with an airtight lid and put them in the refrigerator or freezer (if you do not plan to use them for three days).
  4. Mix mashed potatoes, egg yolks, sugar, juice of half a lemon and salt in a ladle with a thick bottom. Stir until smooth. Heat over medium heat with constant stirring until boiling. The mass will begin to thicken. The first big burst bubble is a sign that it’s time to take it off the fire. It won’t get any thicker, but it can easily get burned. We got custard, or cottage cheese, as it is called in England. Put the warm custard base in a glass. Gradually adding small pieces of butter, whisk with a blender until smooth. The longer you punch, the tastier – the emulsification process takes place, as in the preparation of homemade mayonnaise. If the cooled cream has a strong oily taste, it simply means that it is poorly mixed. Cover the cream with cling film and refrigerate for 30 minutes.
  5. Put raisins soaked in alcohol into the cooled, noticeably thickened kurd. Mix it.
  6. Before making 33% cream, put the bowl with a whisk in the freezer. Whisk the frozen cream vigorously, pour into a freezing bowl and whisk until firm peaks form.
  7. Mix part of the whipped cream with the custard base. This will help us to easily combine the two masses – the more thoroughly we mix cream with cottage cheese – the more tender the ice cream will turn out.
  8. Put the mass in a glass mold.
  9. Flatten, cover tightly and put in the freezer overnight. Refrigerate for 1 hour before serving. This ice cream does not need a special machine and does not need to be whipped every half hour. The texture of it already turns out creamy, creamy, like a sundae.
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