Yummy Ice Cream Recipes - First Part
By James Earles
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About this ebook
Surely you remember how in childhood on warm summer days they were looking for a cart with this refreshing milk delicacy on the street and asking parents to buy you a glass without fail!
Fruit, creamy, chocolate ... Such delicious and such a favorite! And how much would you give now to return the same taste, reminiscent of a merry and carefree childhood?
This book gives you a unique chance to enjoy your favorite ice cream of childhood again without a time machine or a complicated expensive technique.
This is the first part, just search for the second part.
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Yummy Ice Cream Recipes - First Part - James Earles
cream
Banana-cherry ice-cream
Ingredients
BANANA - three
HONEY - one tablespoon
FROZEN CHERRY - 300 g
SESAME - to taste
LEMON JUICE - to taste
POPPY - to taste
WINE NUTS - to taste
RAISINS - to taste
COCONUT FIBER - to taste
Preparation
Cut the banana into slices and leave in the freezer for a night or a couple of hours.
Mix frozen bananas and berries in the blender, then add honey. Also, you can add ingredients to taste: sesame, poppy, wine nuts and others. Ice cream is ready.
Yogurt ice cream with avocado and cucumber
Ingredients
AVOCADO - one
SUGAR - 75 g
VANILLA - one teaspoon
CUCUMBERS - one
LIME JUICE - six tablespoons
DESSERT YOGHURT - 150 g
Preparation
Place avocado on a cutting board and cut in half, bypassing the оssicle and slowly turn the fruit around its axis. Gently divide the halves with your hands, remove the оssicle, remove the skin. Cut into small cubes.
Peel one large cucumber and also cut into cubes. Fold together with the pulp of the avocado in a bowl.
Squeeze limes with hands. Add the lime juice. Mix well in a blender.
Add sugar and vanilla, mix again, then add the yogurt and beat the mixture into the air mass. Put the mixture in a container and place it in the freezer for nine hours. Mix thoroughly with a fork or whisk with a blender every three hours.
The mixture should be soft and easily taken with a spoon.
Serve three balls of ice cream. Before you serve the ice cream, drop the spoon into a glass of warm water - then slip the balls onto the plate. Decorate with fresh mint.
Dietary banana ice cream
Ingredients
BANANA - two
HAMMER CINNAMON - pinch
NATURAL YOGHURT - 100 g
SUGAR - to taste
Preparation
Cut ripe bananas into small pieces and put in the freezer for several hours.
Then get the frozen pieces of bananas, put in a blender with cinnamon and yogurt or fermented baked milk. After that add other ingredients - to taste: cognac, peanut butter, vanilla, nuts.
Beat well.
Homemade cream ice cream with vanilla
Ingredients
35% CREAM - 300 ml
SUGAR - 150 g
VANILLA - 5 g
YOLK - three
MILK - a half of a cup
Preparation
In boiled and cooled milk, beat three yolks, add sugar and vanilla, and mix well.
Combine the whole mixture with the milk, then place in a water bath, stirring constantly.
Whip the cream until firm peaks.
Connect the two masses and mix gently. Put in the freezer for one hour.
After an hour, mix the whole mass with a mixer, and place into the freezer. After an hour, repeat the procedure. When the ice cream stiffens, you can pour on jam and sprinkle with chopped almonds or grated chocolate and serve.
Ice-cream chocolate-orange
Ingredients
AVOCADO - one
COCOA-POWDER - three tablespoons
ORANGE - one
GREEN CHOCOLATE - 50 g
MED - three tablespoons
Preparation
Peel one orange, and squeeze the juice.
Peel avocado, and cut into large pieces.
Place avocado, zest and orange juice, honey, cocoa powder into the blender. Mix until well-mixed.
Stir in dark chocolate pieces and put into the freezer for ten hours.
Ice cream from green tea
Ingredients
3.5% MILK - one liter
GREEN TEA - 5 teaspoons
SUGAR - 7 tablespoons
CONDENSED MILK - a half of can
Preparation
Warm the milk, don't boil. Pour tea and sugar in hot milk. Cover and insist.
Strain the milk, add condensed milk, pour into a container and freeze.
When the mass solidifies, then lightly unfrozen and then put into a blender. Beat on high power until a creamy mass is formed.
Spread the molds and leave in the freezer for two hours.