Description
My husband loves ice cream, a gift that he is sixty. About an hour after dinner, in front of the TV, serving of ice cream is sacred. I have still a senior Lieutenant in the reserve, so the defender of the Fatherland Day holiday for us. That spurred me these two events to cook this amazing dessert. To please her husband's favorite treat to the feast to which it is relevant, isn't that an incentive? So, for the first time in the arena... I mean that was preparing ice cream for the first time in my life...
Ingredients
-
Crumb bread
125 g
-
Milk
200 ml
-
Cream
200 ml
-
Sugar
130 g
-
Salt
2 pinch
-
Corn starch
3 tsp
-
Cream cheese
50 g
-
Butter
35 g
-
Whiskey
1.5 Tbsp
-
Cinnamon
0.5 tsp
-
Cumin
0.5 Tbsp
-
Coriander
0.5 Tbsp
Cooking
First you need to make caramelizing the crumb of rye bread. Grate the bread on a grater. The resulting crumbs mixed with 50 g of sugar, 1 pinch of salt, cinnamon and melted butter.
Spread mixture in a thin layer on a baking sheet, covered with baking paper and send in a preheated oven at 180*C. Bake for 20-25 minutes, during this time, stirring 3-4 times. It is necessary to closely monitor the babies, especially at the end, so they do not overheat, otherwise the ice cream will taste bitter. When ready remove from the oven, remove and cool in an airtight container.
On a dry frying pan lightly fry the whole cumin seeds and crushed coriander seeds with constant stirring, so as not to let them burn a maximum of 1 minute. Immediately pour from the pan.
Starch is dissolved in 50 ml of milk, set aside. In a small saucepan pour the remaining milk and cream, add the remaining sugar, a pinch of salt and roasted the seeds.
Over medium heat bring almost to a boil, a thin stream pour the starch milk and cook, not subtracting the fire, with constant stirring until thick. Is obtained is not too thick. Remove from heat, add cream cheese and whiskey, stir until smooth, allow to cool to room temperature. Whiskey we have not found them to her husband can not stand, so I added rum.
Then pour the mixture into a bowl or container with a lid and put in the freezer. Every 30 minutes stir the contents until the mixture thickens sufficiently.
Approximately here such as thick semolina.
At this point, pour caramelizing crumbs, leaving little to feed. The mixture was thoroughly mixed to crumbs distributed evenly, and place in the freezer until the final solidification.
If you are a happy owner of a freezer, even easier. Pour ice cream into freezer and freeze in accordance with the instructions, adding carmelitano a crumb of rye bread in the last few minutes of freezing. The ice cream is ready transfer to a container and put into the freezer for at least 4 hours before serving.
For 30-40 minutes before use to move the container with ice cream in a cooler so that it slightly moved.
So it will be easier to shape balls of ice cream to serve.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.