A few days preparing cookies with toffee and nuts that we told you we'd do an ice cream, but really we did two to satisfy two tastes, one vanilla and one chocolate, here's the Vanilla ice cream with toffee cookies and nuts , a delicious ice cream that did not last a sigh, I really do not because a large amount of heat is because you start with one or two scoops of ice cream and fill the tubs just like ice cream shops, but also at home are bottomed trays .
The development of Vanilla ice cream with toffee cookies and nuts is very simple, especially if done in ice cream, which is essential is to make the custard with several hours in advance to cool in the refrigerator for a minimum of four or six hours. You know, and I will remember when transcribing the ice cream maker's instructions, the vessel interior should be in the freezer for at least 24 hours.
For the custard 600 grams of milk, 6 egg yolks, 100 grams of sugar and a vanilla pod (seeds inside). To 600 grams of the frozen custard (light), 150 grams of toffee cookies and nuts and chocolate syrup. To make the custard can guide you through this recipe custard with Thermomix if you want to do with this food processor.
If you want to make conventional custard can be as simple as pouring all the ingredients in a heavy-bottomed saucepan, beat with rods to mix well and heat slowly over medium heat, stirring constantly, until cream begins to thicken. Making the custard so you can not mislead, not having to be so steep you can make a double boiler, which also must go hand beating with rods, but do not grasp the pan by an oversight.
Once you have made the custard, let it cool to room temperature and then put it in a container and reserve in refrigerator to cool completely, at least four hours. To begin making ice cream, put the ice cream up and the custard into a jug to pour on the vocal. Let go beating for 20 minutes, will have aired enough, will even have a good degree of freezing but will be soft.
Then passed the ice cream container in which you are going to keep in the freezer, and incorporates the toffee cookies and chopped nuts, mix well and smooth the surface, then added a splash of chocolate syrup, cover and let the ice take more body in a couple of hours can be at its best.
The development of Vanilla ice cream with toffee cookies and nuts is very simple, especially if done in ice cream, which is essential is to make the custard with several hours in advance to cool in the refrigerator for a minimum of four or six hours. You know, and I will remember when transcribing the ice cream maker's instructions, the vessel interior should be in the freezer for at least 24 hours.
For the custard 600 grams of milk, 6 egg yolks, 100 grams of sugar and a vanilla pod (seeds inside). To 600 grams of the frozen custard (light), 150 grams of toffee cookies and nuts and chocolate syrup. To make the custard can guide you through this recipe custard with Thermomix if you want to do with this food processor.
If you want to make conventional custard can be as simple as pouring all the ingredients in a heavy-bottomed saucepan, beat with rods to mix well and heat slowly over medium heat, stirring constantly, until cream begins to thicken. Making the custard so you can not mislead, not having to be so steep you can make a double boiler, which also must go hand beating with rods, but do not grasp the pan by an oversight.
Once you have made the custard, let it cool to room temperature and then put it in a container and reserve in refrigerator to cool completely, at least four hours. To begin making ice cream, put the ice cream up and the custard into a jug to pour on the vocal. Let go beating for 20 minutes, will have aired enough, will even have a good degree of freezing but will be soft.
Then passed the ice cream container in which you are going to keep in the freezer, and incorporates the toffee cookies and chopped nuts, mix well and smooth the surface, then added a splash of chocolate syrup, cover and let the ice take more body in a couple of hours can be at its best.
No comments:
Post a Comment