Ice cream of buckwheat

Description

I offer another delicious ice cream. Of course, it's a little different from the usual ice cream, and a light, subtle flavor of buckwheat gives it sophistication. Try it - it's really delicious!

Ingredients

Cream

500 ml
Brown sugar

5 Tbsp
Vanilla sugar

1 Tbsp
Yolk egg

3 piece
Buckwheat

2 Tbsp
Water

30 ml

Cooking

Buckwheat wash, dry and lightly fry on a dry pan.

Add the buckwheat to the cream, bring to boil, reduce the heat and cook for 5 minutes.

Cool and put into the refrigerator. Let stand at least 3 hours. The cream then strain. Put into the refrigerator.

Cook the syrup of water and sugar.

I took brown sugar TM "Mistral" Demerara fine. He has a mild caramel flavor and is perfect for making ice cream.

Beat the egg yolks.

Whisking the egg yolks, pour the hot syrup. Beat for 5 minutes. Fully cooling.

Strained cream whisk until stable peaks.

Gently put into the cold yolk mass and mix.

Put the mass in a container and put in the freezer. Every 40 minutes to get ice cream and mix with a fork or with a mixer. When serving, decorate with grated chocolate.

Thanks for the recipe Anna!

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