Description
If You love cheesecake, this ice cream will surely please You. Gentle, slightly creamy taste and juicy strawberries. Cooked very simple, and it requires no stirring during freezing.
Ingredients
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Condensed milk
400 ml
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Cream cheese
120 g
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Vanilla essence
1.5 tsp
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Cream
2 cup
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Brown sugar
2 Tbsp
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Strawberry
400 g
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Strawberry
200 g
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Powdered sugar
Cooking
If you make ice cream in a large form, line a rimmed shape 21*12cm paper so that the ends hanging down. I did in portion cups, their paper is not necessary to spread. With a mixer on medium speed, beat condensed milk, cream cheese and vanilla essence until smooth.
Add the cream and whisk all in a lush cream for 3-5 minutes.
If strawberries are frozen, defrost and drain excess liquid. If fresh: wash and dry. Grind together with sugar using a blender.
I took brown sugar TM "Mistral" Demerara fine. He has a mild caramel flavor and is perfect for making ice cream.
Put half the butter cream to form (molds). Shake the form to remove air bubbles.
In the remaining cream add 1/3 of the strawberry puree and stir well until uniform color.
Then add the remaining strawberry puree and mix gently (e.g. with a stick), making a spiral pattern.
Carefully add pink cream white, lightly shake the form and cover or hanging ends of the paper or cling film.
Place in freezer for 8-12 hours. 30 minutes before serving slice the strawberries into slices and sprinkle with sugar, so she gave juice.
Remove the ice cream, open the paper and turn on the dish. Portioned cookie cutters should be lowered for a few minutes in hot water and also turned on the dish. Garnish with strawberries and pour the juice. Serve immediately. This ice cream kept in the freezer for 2 weeks.
Bon appetit!
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