I'm so proud of this. At least I know at least that. It does not stain, neither improves nor traces of hazel.
I state that ice cream is the easiest to reproduce in the home: there is no need to worry about whether the biscuit rises in the oven, whether the foam collapses or whether the chocolate is burnt. They must freeze, they will freeze. Here's a pretty jacket that's almost impossible.
Almost all forms can be used, from the disposable cup to muffins to the glass cup. Just plug in something.
Ricotta-currant ice cream
(8, the picture above)
250 g creamy ricotta
100 g foam cream
1 lemon
1/2 vanilla bar
100 g of currants
2 lbs. Of crystalline sugar
Mix the ricotta smoothly with the cream, grate the lemon peel and add the vanilla sprouts to the seeds. Heat the currant with the sugar to allow a little juice and press it with a fork. Add to the cream and fill in ice cream shapes. If you like it sweet, you can still make porcukr into the cream. Put it in the freezer for 4 hours.
Philadelphia Strawberry
(8 pcs, in the picture the middle)
250 g Philadelphia cream cheese
170 g tubular condensed milk
200 g of foam cream
1 lemon
150 g strawberries
A few honeyed sweet biscuits from Győr
Mix cream cheese with concentrated milk and cream, add the finely ground peel of lemon. The strawberries are shredded and larger pieces can be left in it. Break the biscuits into small pieces and pour them into the cream with strawberries. You do not have to mix it completely if it is marble, your ice cream will be even more beautiful. You can also prepare it in an ice cream machine, obviously, it will be even better.
Greek yogurt-cherry
(6, the bottom is the picture)
240 g Greek yogurt
3 pts Agave syrup
A handful of sour cherry
Mix the yogurt with the Agave syrup, toss the sour cream out of the bowl, add it to your shapes and have your bubble ice cream ready.
Yummy Ice cream variations in pink
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Oleh
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