Vanilla and chocolate ice cream dessert with rum and raisins
In a saucepan, beat with a whisk, the yolks with the sugar and a pinch of salt, pour the hot milk into a thin thread, beating to make it frothy. Put the pan on the steam bath, add the vanilla seeds together with the pod in the cream now, or you can put them in the milk, at the beginning, when you heat it. Boil until it starts to thicken (now you can remove the pods), it will look more consistent.
Remove the egg cream from the heat and leave to cool, then pour over it gradually, whipped cream before, homogenizing.
Separate the composition into two pots, combining with your favorite flavors. I kept a vanilla bowl, and in the other I put melted dark chocolate and just a little chilled, grated dark chocolate, a teaspoon of rum and raisins.
The obtained creams are poured directly into ice cream boxes or into the ice cream maker to mix and cool for another 30 minutes.
Leave it in the freezer and, when it is ready, serve it with wafer and decorated with raisins and grated chocolate.
The practical preparation time is about 2 and a half hours.
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2017/07/inghetata-de-vanilie-si-de-ciocolata-cu.html
Fresh cookies with raisins, a quick and extremely tasty dessert. These are my favorite and indispensable cookies from festive meals.
The best raisin cookies. Raisin cookies. Homemade cookie recipes.
Mix the raisins with rum.
In a bowl mix the butter (at room temperature) with the powdered sugar, vanilla extract and salt powder
Gradually add eggs and mix until you get a homogeneous composition.
Add flour mixed with baking powder and mix well.
Add the raisins (+ rum) and mix.
The obtained composition is placed in a pos provided with a round tip.
In a tray lined with baking paper we pour hazelnuts with the distance between them, see photo.
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Desserts with tradition
spiced, with raisins soaked in rum and finely chopped midgale. This recipe from Germany never fails! When serving on the shore of our lake, an extra cup of creamy ice cream is additionally applied.
Ingredients: puff pastry, apples, brown sugar, butter, egg, cinnamon, cloves, almond flakes
Desert (160 g)
Dolce Italia! Where else could such a fine and refreshing dessert result?
Dense mascarpone becomes the ideal topping for cherries in syrup.
Ingredients: cherries, mascarpone, molasses, wine, cognac, lemon
Desert (250 g)
The most beloved Hungarian dessert, Somloi dumplings, with 3 types of fluffy pandispan,
dense chocolate sauce and vanilla cream, is a dessert that will evoke sweet memories related to childhood, regardless of origins.
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Desert (250 g)
Crazy about burnt sugar cream? You probably haven't stepped on Brazil's doorstep yet
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Prepared according to traditional Italian recipes, artisanal ice cream will delight you with flavors
fine vanilla, dark chocolate, roses or passion fruit, cooling even the hottest summer days.
Ingredients: milk, cream, sugar, vanilla, natural base / water, chocolate (72% cocoa), sugar, natural base / milk, cream, sugar, rose syrup, natural base / water, passion fruit, sugar, natural base. The natural base includes whey, milk powder and vegetable fiber.
Vanilla ice cream
Another basic recipe! In the sense that it is a simple ice cream, flavored with vanilla, which goes as an accompaniment to other desserts such as dark chocolate or other madness! Of course, it works great as such, especially if you like vanilla. However, being a basic recipe, the amount of sugar is quite small, so it will not be very sweet, being meant to complement other desserts.. If you want it sweeter, substitute two yolks with 50 grams of sugar.
I must also say that I bought an ice cream machine, nothing fancy, something cheap, from that with a bowl to put in the freezer. And it's worth the purchase! This summer will be the summer of ice cream! It 's true, it doesn't make ice cream in 15-30 minutes as it boasts, it does it in an hour & # 8211 an hour and twenty. But it's worth the wait because it comes out creamy and soft, like cone ice cream (my favorite!).
Vanilla ice cream, and the basis of any ice cream in general, is actually a frozen custard. Let's get to the facts.
- 500 ml fatty milk (3.5% fat)
- 500 ml whipped cream as fat as possible (not vegetable!)
- 100 g of sugar
- two vanilla bars cut in half, long (or vanilla essence)
- 12 large yolks
Put the milk and cream plus a tablespoon of sugar in a pan with a thick bottom. Cool the seeds from the vanilla sticks, and put them in the mixture of milk and cream, together with the sticks. Leave the mixture on low heat until it starts to boil slightly. Meanwhile, beat the yolks with the rest of the sugar until you get a cream. Take the milk off the heat, and put a spoon in the egg mixture. All the while stirring constantly with a whisk so as not to bake the yolks. Do this, adding about 15-20 tablespoons of hot milk. Then pour in a very thin thread the rest of the milk over the eggs, continue to mix with the whisk.
Strain the composition into a clean bowl, and put it on a very low heat, until it thickens enough to catch on the back of a spoon. Stir continuously in it. Do not let it boil, because it is cut.
When it's ready, quickly remove from the heat, and put the pan with the bottom in cold water, possibly with ice through it. Mix well in it until it cools. When it's cold, put the mixture in the ice cream machine and leave it there until it thickens enough to be taken with a teaspoon. It took me about an hour and 20 minutes & # 8211 helps if you leave the cream in the fridge for a few hours before putting it in the ice cream machine. Either serve it like this, or put it in a saucepan and put it in the freezer.
If you don't have an ice cream machine, freeze the cream, and beat it periodically, once every 30 minutes, for 4-5 hours. Do this to avoid making ice crystals. When you want to eat it, take it out of the freezer and leave it at room temperature for about 15 minutes, to soften a little. Good appetite!
It is the simplest and best chocolate ice cream you can make at home. And it is guaranteed to be better than 80% of everything found in stores! Even more natural, with no trade-offs. Enjoy!
- 400 ml milk (you can put 500 ml and do not put cream)
- 100 ml sweet cream
- 5 yolks
- 120 g of sugar
- a pinch of salt
- 140 g dark chocolate cut into small pieces
- a little vanilla essence
Put the milk and sweet cream to boil, over low heat. When it starts to boil, turn off the heat and put a few drops of vanilla essence in it. While the milk is on the fire, the yolks are rubbed with sugar and salt, until they lighten in color and almost double their volume, looking like an aerated cream. We pour hot milk over them. At the beginning, a spoonful of milk, after which we mix everything well. Put about 10-12 tablespoons, and then pour the rest of the milk into a thin thread, stirring constantly.
Put the mixture on the fire again as little as possible, and let it thicken enough to sit on the back of a spoon. Don't leave too much to cut. When it is ready, add the chocolate and mix until it melts, put it with the bottom in cold water, and stir continuously until it reaches room temperature.
Now you have two options: put in the ice cream machine for an hour or so, or put in a bowl, put in the freezer, and after an hour, mix well in it continue to do this every 30 minutes, for 4 hours to break the ice crystals. This results in a fine ice cream, which will sweeten and cool you in summer! Good appetite!
Recipe of the day: Vanilla ice cream with rum and raisins
Vanilla ice cream with rum and raisins from: egg yolk, milk, sour cream, powdered sugar, raisins soaked in rum, salt, vanilla.
Vanilla ice cream with rum and raisins
- 4 egg yolks
- 1 1/2 cups milk
- 2 1/2 dogs cream
- 3/4 cup powdered sugar
- 1/2 cup raisins soaked in rum
- 1 pinch of salt
- 1 tablespoon vanilla
Method of preparation:
Put sugar and egg yolks in a bowl and mix until creamy. Meanwhile, put the milk and cream in a saucepan and let it heat up.
Before adding the sugar mixture, add a little warm milk so that it gets used to the temperature.
Stir to prevent cutting, add salt and vanilla.
Boil until thickened. Pour into a bowl, leave to cool for at least 2 hours.
Stir in the raisins and mix gently. Refrigerate for at least 2 hours, then serve.
Chocolate puff with rum
Ah, the soul! Fear of chefs everywhere! A wonderful cake that grows out of his head, but after you take it out of the oven you have about 10 minutes until it deflates like a balloon! A classic dessert from French cuisine, the soufflé is light, delicate and fragrant. And especially in this case, how can you not like the combination of chocolate and rum? Do not be afraid of the recipe, it is easy to do if you put your head and you are careful! The secret is to mix the cream with the beaten egg whites. It must be incorporated perfectly but without taking too much air out of the composition!
- 300 ml milk
- 50 g butter
- 60 g white flour 000
- 100 g of sugar
- 70 g good quality dark chocolate
- 4 eggs, separate the egg whites
- 30 ml rom
- 30 g sugar for forms
- 50 g soft butter for forms
First grease small heat-resistant forms with butter, and then sprinkle them with sugar. Preheat the oven to 180 degrees. Melt the chocolate and butter in a bain marie! Incorporate sifted flour and a pinch of salt in them and add warm milk. Boil everything for about 1 minute, over low heat.
Remove from the heat and allow to cool. Incorporate the yolks, one at a time and then the rum. Beat the egg whites, then add the sugar, spoon by spoon, and continue beating, obtaining a firm meringue foam. Incorporate the egg whites into the chocolate cream, stirring gently, from the bottom up. Be careful not to exhale, but still mix well enough so that everything is homogeneous.
Pour the composition into molds and put them in the oven for 20 minutes, until they grow and swell nicely. Once removed from the oven, they must be served immediately! Good appetite!