The "Gateau St Honoree" was the reason I start cooking.....
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VANILLA ICE CREAM: AT HOME, WITHOUT MACHINE, CREAMY AND FLUFFY.
I LOVE ICE
CREAM! Did I already tell you? I love Ice Cream!
Every day I
count my carbs and fats, so I can have my ice cream as a desert! Mango ice
cream is my passion and in general, more fruity…., less sugary….it is all I
I am looking
to find an ice cream that is low in fat/carb, but I have to like it! As I
discover (in Italy!!!) GELATTA is a perfect fit for me: not so much sugar,
fluffy and soft and many, many flavors.
I am looking
to make my own WONDERFUL ICE CREAM that I can make it at home, and know what
the ingredients are!
this recipe, in “Crunchy, Creamy, Sweet” blog; the pictures were astonishing, but even more: no machine, only milk and sugar…. Should I believe it? Is it even good? Is it soft? Is it hard?, full of
crystals? as are all the ice creams that
you make home from yogurt, milk, fruit????
Well!! NONE OF
It is a
ice cream: is maintaining the same
consistency and same taste even days after was stored in freezer!
Here is the
1 can (13 oz.) evaporated milk, with Vitamin D added
1 cup powder sugar
1. Chill the milk in the fridge overnight. This is a very
important step for this recipe.
2. Poor the evaporated milk in a bowl of a stand up
mixer. Using the wirewhip mix the milk for a short time (40 sec).
3. Add sugar and vanilla and whip until combined. The mixer
becomes very foamy and fluffy.
4 Put the bowl in freezer for 1h.
5. Using the wire whip mix the frozen mixer for about one
minute and put it back in freezer, for another hour.
6. Repeat this for 4 times:whip using wire whip, and freeze for an hour.
This is when is ready to store in the freezer:
7. Poor in a container with a lid: one can evaporated
milk, will give enough ice cream to fill 1qt of ice cream box.
8. Store it in freezer until you use it.
My surprise was that next day I found in freezer, a very
fluffy ice cream, soft and pleasant, with a strong vanilla taste.