Vanilla Ice Cream ingredients:
4 egg yolks,
1.5 teaspoons of vanilla extract,
125 grams of sugar,
300 milliliters of milk,
300 milliliters of sweet cream.
Preparation
Beat egg yolks and sugar until foamy. Gradually add warm milk to this mixture. Pour the mixture into a deep dish and, while stirring, gently heat (do not boil) until the cream becomes thick enough. Remove from the stove and let cool, then add the sweet cream and vanilla extract. Cool the ice cream in the freezer for several hours.
Cantaloupe and Ice Cream
Preparation time: 40 minutes
Ingredients:
1 Cantaloupe,
1 dl maraschino or kirsch,
50 dag of vanilla ice cream.
Preparation: Cantaloupe must be well chilled; it will be best to buy it the day before and refrigerate it for 24 hours. The ice cream must also be frozen solid.
Cut the Cantaloupe into thirds. Remove the meat with a spoon (professional chefs have a special round spoon with sharp edges for this purpose). Fold all the Cantaloupe flesh into the larger half, sprinkle with maraschino or kirsch, cover with scoops of ice cream, cover with the other half and place in the coldest part of the refrigerator for half an hour. You can serve it with whipped cream.
Sweet summer refreshment recipe
Ingredients:
1/2 liter of whipping cream • 5 eggs • 4 tablespoons of sugar • 150 grams of Milka chocolate with biscuits • 50 grams of cooking chocolate • 15 tablespoons of roasted ground hazelnuts • 2 tablespoons of honey
Preparation
Cut the chocolate into cubes and melt over low heat. Leave to cool (let the biscuit remain broken into smaller pieces). Make the whipped cream until it becomes firm. Separate the whites from the yolks. Add 2 tablespoons of sugar to the egg yolks and cook them until they lighten. Beat the egg whites until stiff and while it is still soft, add the remaining 2 tablespoons of sugar. Add the egg yolks to the whipped cream first, make, then add the egg whites. Divide the mixture into two parts, in a ratio of 2:1. Add melted chocolate to the first, larger part, hazelnuts and honey to the second. Take a suitable container (a cake mold or a square mold), line it with transparent foil and put first part of the chocolate mixture into the container, then the part with the hazelnuts and finally the remaining chocolate mixture. Cover with the rest of the foil and put in the freezer for a few hours to harden. Then move the fridge counter.
Serving
Milka with biscuits was chosen because I like to nibble on pieces of biscuits in the cream, but I believe that other chocolates are also suitable. To me, this dessert is better if the cream is only cold and soft, and not completely hardened like ice cream.
