Ice cream is a dessert that is loved all over the world. Each country has its own unique recipes and traditions associated with this treat. In France, for example, ice cream is often served as a dessert after the main course. French ice cream is characterized by exquisite flavors such as pistachio, caramel, praline and others.
Italy is famous for its gelato, a soft ice cream that is made from natural ingredients and has a creamy texture. Gelato can be fruity, chocolate, vanilla, or other unusual flavors.
In Japan, ice cream is often served in unusual shapes, such as a fish-shaped ice cream cone or ice cream shaped like a sakura flower. Japanese ice cream can also have unusual flavors such as matcha (green tea) or wasabi
.Let’s make the more familiar peach and raspberry
ice cream.Peach
Ice
Cream
Ingredients:
- canned peaches – 400 g;
- egg yolks – 2 pcs;
- sugar – 50 g;
- cornstarch – 40 g;
- juice of 1 lemon;
- condensed milk – 70 g;
- ricotta cheese – 70 g;
- whipped cream – 200 ml.
Preparation of peach ice cream:
Drain the excess liquid from the peaches and cut them into small cubes. Beat the peaches together with the juice with an immersion blender until homogeneous
. Add the yolks to the mixture and mix thoroughly
.
Pour in the peach puree, first sugar, then starch, continue mixing.
On medium heat in a saucepan cook the peach mixture until thickened
.
Then transfer the mass into a bowl and cover with cling film, wait for cooling.
At this time, whisk lemon juice with condensed milk
in
a separate bowl. Add the ricotta to the mixture, stir.
The resulting mass is whipped with cream to lush stable peaks. Separately whip the peach puree, gradually add the cream mixture to it.
Stir together the puree and cream mixture, put
it
into a deep container. Leave the mixture in the freezer for 2 hours.
You get a delicate creamy peach ice cream. Without dyes and preservatives, natural and delicious.
Raspberry ice cream
Ingredients:
- lemon juice – 120 ml;
- raspberries – 200 g;
- sugar – 50 g;
- agar-agar – 5 g;
- condensed milk – 100 g;
- ricotta cheese – 150 g;
- cream – 250 ml;
- cookies – 100 g.
Preparation of raspberry ice cream:
Pour 60 ml of lemon juice into a saucepan, combine with raspberries and sugar. Pour agar-agar into the mixture, bring over medium heat until thickened.
Transfer the mixture to a separate container, leave to cool under cling film. Whisk the remaining lemon juice with the condensed milk. Knead the ricotta separately and add it to the condensed milk and juice mixture.
Pour the cream into the cheese, condensed milk and juice mixture and whisk until stiff and fluffy
.
Add raspberry puree to the mixture, stir.
Place cookies in several rows, fix them with a pastry mold. Spread the future ice cream on the layer of cookies. The
layer can be smeared with the rest of the raspberry puree and covered with cookies. Leave the ice cream for 2 hours in the refrigerator, and then remove the mold.
As a result, we have several flavors of natural ice cream. It is definitely not comparable to the purchased analog.
