Sei sulla pagina 1di 5

ICE CREAM RECIPES Gelato Ai Frutti Di Bosco INGREDIENTI: 400 G Frutti Di Bosco 170 G Zucchero 25 Cl Panna 1/2 Limone

e PREPARAZIONE: Pulite, lavate e asciugate la frutta, eliminate i piccioli. Mettetela nel frullatore. Aggiungete nel contenitore il succo di mezzo limone filtrato al colino, lo zucchero e la panna. Frullate il tutto. Versate il composto nella gelatiera lasciandovelo per circa 20 minuti o secondo le istruzioni dell'apparecchio. Oreo Mint Ice Cream- Ben and Jerry's 2/3 2 3/4 2 1 2 c Coarsely chopped Oreo's Large eggs c Sugar c Heavy or whipping cream c Milk ts Peppermint extract

Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. 1.Place the cookies in a bowl, cover and refrigerate. 2.Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. 3.Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. 4. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. From Ben and Jerry's Homemade Ice Cream and dessert Book by Ben Cohen and Jerry Greenfield. (pg 41) Ricetta: Gelato Alla Menta Il nome di questo piatto "Gelato Alla Menta" ed classificato come Dessert. L'ingrediente principale Menta. Ingredienti: 200 G Foglie Di Menta 80 G Zucchero 60 G Cioccolato Fondente 2 Uova 200 G Panna Per Dolci. Metodo di preparazione: Tritate molto finemente le foglioline di menta, raccoglietele in una ciotola e mescolatele con lo zucchero. Sciogliete il cioccolato a bagnomaria, togliete dal fuoco, fate intiepidire e unite i due tuorli mescolando fino a ottenere e una crema omogenea. Lasciate raffreddare. Montate la panna e amalgamatela al composto di zucchero e menta, quindi al cioccolato fuso. Versate tutto in uno stampo bagnato e tenete in freezer tre o quattro ore. Sformate, decorate con ciuffetti di panna e foglioline di menta.. Questa ricetta la puoi preparare per 4 persone.

CHOCOLATE MINT ICE CREAM Amount -------1 1/2 1 1/3 1 1/2 2 1/8 Measure -----------c c c c ea ts Ingredient -- Preparation Method -------------------------------Heavy Cream Milk Sugar Mint-Chocolate Chips -- Nestles Egg Yolks -- Large Salt

In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. COCONUT MILK ICE CREAM Amount -------1 2 4 Measure -----------c lg c Ingredient -- Preparation Method -------------------------------Sugar Eggs Canned coconut milk

1. In a bowl beat together the sugar and eggs until pale in color, about 5 minutes. Beat in the coconut milk. 2. Freeze in an ice cream maker according to the manufacturer's instructions. Serve right away or store in the freezer. TIPS: You may need to allow extra time for hardening in the freezer if your ice cream maker turns out a soft ice cream. You can substitute any good-quality ice cream if you don't have the time and equipment to make the ice creams called for. Gelato di Coco Ingredienti: latte di cocco, 150 gr. latte, 50 gr. zucchero semolato, 50 gr. panna fresca, 50 gr. rum, vanillina Preparazione: Fate scaldare, ma non bollire, il latte con lo zucchero, la panna e una bustina di vanillina. Levate dal fuoco. Uniteci il latte di cocco e un bicchierino di rum. Fate raffreddare questo composto. Versatelo nella gelatiera. Avviate l'apparecchio secondo le istruzioni. Sistemate il gelato in una ciotola non appena sar pronto. Mettete in freezer.

Gelato di Batida di Coco 0.5 lt Latte 30g batida di coco 25 g amido di mais 100g coco grattugiato 60g zucchero di cana In casseruola stemperate tutti gli ingredienti, e portare ad ebollizione per 3 minuti. Far raffredare la crema. Vegan Chocolate Mousse Recipes Ingredients 100g vegan chocolate250ml soya cream1 tbsp brandy Notes This is very rich so you don't need huge amounts of it - this is enough for 5 or 6 servings. If you have any chocolate left over, grate some and sprinkle over the ramekins just before serving. Method Melt the chocolate. Pour into a mixing bowl, add the soya cream and brandy and whisk until the mixture thickens (about 5 mins using a hand whisk). Spoon into ramekins and chill for a few hours. Cook's notes Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine. In the processing of evaporated cane juice molasses is separated from the sugar. It is organic, is minimally processed, and has no chemicals. Please do not confuse soft or regular tofu with firm or super firm or any other type of tofu. Regular is slightly softer than firm. Soft tofu is softer than regular and acceptable for this recipe. It is very important that you buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration. Ingredients 1/2 c - 10 T (to taste) organic evaporated cane juice20 oz. soft or regular tofu2 t vanilla 8 -12 oz. (to taste) unsweetened baking chocolate Steps (1) In your food processor, combine 1/2 c cane juice, vanilla and tofu. Whirl until the mixture is absolutely smooth, scraping the sides frequently. (2) Melt 8 oz. of the chocolate in a double boiler, microwave (on a very low power) or over an extremely low heat on the cook top (some commercial style cook tops have a heat setting this low.) Careful not to burn or boil the chocolate. You want to heat until most, not all, of the chocolate is melted. Then stir briskly to melt the remainder. (3) Add the melted chocolate to the tofu and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to

solidify. This is okay because this is what gives you the tiny chocolate bits. (4) Scrape down the sides and taste the mousse to determine if you want to add more sweetener or chocolate. (My family likes it best with the maximum sweetener and maximum chocolate.) Scrape the mousse to a mixing bowl. If more chocolate is desired, pulse the remaining 4 oz. of chocolate, unmelted, in the processor until finely chopped. Spoon the mousse into your most beautiful wine or champagne glasses. Serve cold. Gelato al The Verde Ingredienti: 3 uova (tuorli e albumi) zucchero, 100 gr. panna montata, 200 ml. th verde maccia, 2 cucchiai Preparazione: Lavorate i tuorli con lo zucchero. Preparate il th verde sciogliendo un cucchiaio di maccia con un cucchiaio di acqua calda. Amalgamate i tuorli al th ottenuto. Montate a neve gli albumi. Incorporateli delicatamente alla panna montata e alla crema verde. Fate congelare in freezer per almeno 3-4 ore. Green Tea ice cream recipe 1/3 cup water 1/3 cup sugar 2 teaspoon green tea 1 cup heavy cream 1 cup light cream Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions. Yogurt Gelato 14 ounces (350 g) whole unsweetened yogurt 6 (150 g) ounces fresh fruit 1/2 cup (125 ml) cream 1/4 cup (50 g) sugar Preparation: Wash, peel and pit (if need be), and mince the fruit. Combine it with the sugar and let the mixture rest for an hour. Dilute the yogurt with the cream, mix the fruit into it, and pour the mixture into the ice cream machine. Frozen Tofu Teaser: Yogurt Chef Troy N. Thompson of Jer-ne at The Ritz-Carlton Marina Del Rey, CA Adapted by StarChefs

Yield: 6 5-ounce Servings Ingredients: 12 ounces extra soft tofu 1 pound plain yogurt 8 ounces granulated sugar 1 cup unsweetened soy milk 1 Vanilla bean, split lengthwise and scraped Method: Pure all ingredients in blender or food processor until smooth. Freeze in ice cream maker according to manufacturers instructions. Gelato allo yogurt Ingredienti per circa 500 gr. di gelato: 2 vasetti di yogurt bianco cremoso Vitasnella; 100 ml di latte parzialmente scremato; 50 ml di panna liquida; 40 gr. di zucchero; 1 bustina di vanillina. Scaldare appena il latte per far scioglire lo zucchero. Aggiungere tutti gli ingredienti a freddo e mettere in frigo per velocizzare il lavoro della gelatiera. Mettere nella gelatiera per 15 minuti e servire. Gelato di yogurt Ingredienti: 3 dl di yogurt intero, 1/2 dl di latte, 1 dl di panna, 100 gr di zucchero, 1 albume. Scaldate il latte con lo zucchero. Fatelo raffreddare e unite lo yogurt, la panna e l'albume leggermente sbattuto. Fate girare nella gelatiera. Gelato allo yogurt 500 g di frutta, tra albicocche e pesche; 5 cucchiai di zucchero di canna; 300 g di yogurt greco; 3 cucchiai di yogurt bianco intero. Frullare tutto, mettere tutto nella gelatiera, azionare e via.