Ice Cream Sundae
- 200 gr. condensed milk
- 500 gr. cream with at least 30% fat
- 10g vanilla sugar or vanillin
Put condensed milk and cream in the refrigerator for 3-4 hours. After it has cooled down you can start making the ice cream.
Add the vanilla sugar to the cream and beat the mixture with the mixer at medium speed until it is foamy. Now increase the speed to maximum and whisk some more. Afterward, add condensed milk little by little – first just stirring, then whisk for 7 minutes. Pour the mixture into a freezing dish and let it stand for 7-10 hours.
Add any sauce, topping, cookie crumbs, nuts, grated chocolate, or berries to this ice cream if desired.
Italian Chocolate Semifredo
- 500 ml of cream with at least 30% fat
- 100 grams of sugar (or powdered sugar)
- 250 grams of chocolate
- 4 chicken eggs
- 100g unsalted pistachios
- 10g vanillin
First, melt the chocolate in a water bath. Allow it to cool.
Now break the 4 eggs into a bowl and beat them. Add the sugar and continue to beat the mixture vigorously until it becomes thick.
Pour the cream into a separate container, whisk it, and add the vanilla.
You should have three ingredients. Next, mix the chocolate with the beaten eggs. Then add the cream and mix well. Add chopped pistachios, you can even do it in small pieces, you don’t have to grind them into flour.
Now pour the resulting mixture into a mold and put it in the freezer for 3 hours. Semifreddo can be garnished with grated chocolate or nuts. Belissimo!
Coffee ice cream
- ¾ cup milk
- 30 gr. coffee (instant or instant, grind coffee beans beforehand)
- 100 ml water
- 4 pcs. egg yolks
- 10 grams of vanilla
First, brew the coffee. Put the coffee in a pot (you can also use any other small pot) and pour the water into it. Then put the pot on the fire and wait for the coffee to rise. It shouldn’t boil – brew until bubbles form around the edges of the pot or turbot. Now set aside and let it stand.
Whisk the 4 yolks with a whisk or blender, add the sugar and whisk again. Add the vanilla and stir to combine.
In a small saucepan, heat the milk. Then strain the coffee through a fine sieve directly into the milk and send the whisked yolks and sugar here as well. Now put the mixture on very low heat, stirring constantly. The mass will thicken and gradually settle, a good froth will appear, but make sure that the mixture does not boil. After 10-15 minutes turn off the gas and let it cool.
Pour the prepared mixture into the molds. Note that the height of the mixture in the mold should not exceed 4 cm. Now place it in the freezer. After an hour, take it out of the freezer and whisk again with a blender. Leave for the night, and in the morning you can try it!
Raspberry-Cheese Ice Cream
- 300 gr raspberries
- 300 gr cottage cheese (soft cottage cheese is recommended)
- 100 gr sugar (or honey)
Put the raspberries in a saucepan and fill them with sugar. Then bring to a boil, make sure that the sugar has completely dissolved. Rub berries through a sieve to get rid of seeds and boil again. Let the syrup cool.
Take the cottage cheese, beat it with a blender until it becomes creamy, and mix it with the raspberry syrup. Put it in an ice cream dish and place it in the freezer for 3 hours.
You can also similarly make strawberry shortcrust ice cream.
Baked banana ice cream
- 3 bananas
- 50 gr. sugar
- 370 ml of thick natural yogurt
- 1 tsp. lemon juice
- 0.5 tsp. ground cinnamon
- 0.5 tsp. vanilla sugar or vanillin
Preheat the oven to 200 C and wrap the unpeeled bananas in foil. Now bake them for 30 minutes. Let the bananas cool, peel, and mashed potato together with the sugar.
Add the yogurt, lemon juice, cinnamon, and vanilla to the mashed potatoes and mix everything again until it is smooth. Pour into tins and freeze.
Pumpkin Ice Cream
- 400g pumpkin
- 250g of 30% cream
- 1 cup of condensed milk
- 1 tsp. lemon juice
- 2 tbsp powdered sugar
- For color: 2g food coloring (or turmeric)
Take the pumpkin, peel, and slice it. Put it in a small pan, put it on minimum heat and close the lid. You can add a little water (just a little) so that the pumpkin will not burn. Then let it cool.
Put the pumpkin in a blender and whisk. Now transfer the puree to a bowl, add the condensed milk, and stir. Cover the bowl and put it in the freezer for 30-40 minutes.
While the mass is cooling, mix the cream, powdered sugar, lemon juice and whisk well. Then mix the pumpkin mixture with the whipped cream and whisk again. Cover the bowl with the lid and place it in the refrigerator for 30 minutes. After taking it out of the freezer, whisk again. If desired, you can add food coloring to enhance the color.
The mixture is ready, just put it in the refrigerator.