Description
I decided not to stop there. Who remembers my recipe "Ice cream "bird's milk"" discussed Rostovskom the fifties and ice cream about ice-cream-cake told me about dad. Creamy ice cream I was able, I hope to recreate in the recipe. Now it's time for that most mysterious and fabulously delicious dreams of kids of the 50's- ice-cream-CAKE! Hooray, I made it! On the birthday of youngest son, relatives have destroyed him instantly, while eating moaning with delight!
Ingredients
-
Milk
1.5 l
-
Cream
1 l
-
Gelatin
75 g
-
Condensed milk
2 can
-
Butter
450 g
-
Sugar
3 cup
-
Vanilla
2 g
-
Jam
500 ml
-
Dark chocolate
5 piece
-
Hazelnuts
200 g
Cooking
All gelatin soaked in 300 ml of cold milk. Immediately stir so it does not stick to the bottom.
While gelatin is soaking, pour the remaining milk (1.2 l) in a large pot (preferably stainless steel, but NOT aluminum and NOT enamel), pour out there all sugar and heat until the sugar dissolves, do not boil, stir.
Now take the three containers, which we freeze our ice-cream lemon, cream and chocolate. Share our sweet milk into three parts: 500 ml for a creamy ice cream, 500 ml for chocolate and 200 ml - lemon for. Pour in the prepared containers. In creamy ice cream, add the vanilla, cream - 330 ml of lemon ice cream add lemon jam slices with no prescription mishiel from our website (so much to her huge) http://www.povarenok .ru/recipes/show/261 56/ cream - 330 ml chocolate ice cream add one melted block of chocolate (melted with 3 tbsp of milk on a slow fire), cream - 330 ml. it Turns out that's the picture.
Dissolve soaked gelatin over low heat, stirring constantly, in no case do not boil.
Add three equal parts of gelatine in three of our tanks.
Chilled condensed milk put in a bowl, she cut chunks of very cold butter.
Whisk the condensed milk with butter until fluffy state.
In the cooled milk mixture in three tanks spread whipped condensed milk in equal parts.
Whisk the contents of the three containers for 10 minutes each. Put the container in the freezer and freeze - hours 10.
While our ice cream is frozen, there is time to fry the nuts, remove the husk...
... and finely chop.
To get the capacity with a creamy ice cream from the freezer and refrigerate. In principle, it is possible to move all of the containers, but then have to beat on the "finish line", and this is a big load for the mixer - an hour to work (20+20+20). I just will not stand. So I did everything slowly. Capacity in which You are going to freeze the finished ice cream, lay a baking paper, sprinkle with chopped nuts. The number of nuts adjust themselves, but I pour I do not advise, lots of nuts kill the taste of ice cream.
Break into pieces of 2 chocolate bars, add 10 tbsp of milk.
Melt the chocolate on very low heat, constantly stirring intensively, do not boil. Remove from heat and carefully to prevent to a uniform color.
Pour the chocolate into molds on nuts, flatten with a spoon. Allow to solidify.
Take out of the refrigerator slightly thawed ice cream. It must be very cold just thawed from the freezer. Whisk it for 20 minutes with a mixer.
Pour the whipped ice-cream in the chocolate, put it in the freezer, so it "grabbed" - for about 3 hours.
Then the same is done with lemon ice cream out of the freezer, thawed in the refrigerator, and beat for 20 minutes. One caveat. I'm in the lemon ice cream while whisking added a few grains of yellow food coloring to a little more shade of yellow. I think, from a few grains of any damage will not. But this is at Your discretion.
Pour on lemon ice cream, freeze for 3 hours.
Thawed, and beat for 20 minutes chocolate.
Pour on the lemon. Freeze 3 hours.
Melt two bars of chocolate, as I pointed out earlier. Get our ice-cream, carefully pour on top of chocolate and cover with nuts. Put in the freezer to freeze completely. I have specified the number of products turned out to be two full large containers. One container was enough for 16 people.
That's how the cream looks in the cut. Bon appétit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.