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Recipes For Ice Cream Maker Biography

Source:- (Google.com.pk)

Can you imagine summer without ice-cream? We cannot. Ice-cream refreshes hot sunny days or help us in stormy moments to wait for the sun to shine again :) Have you ever think of ice-cream being healthy? Well, if you make it at home with only good and healthy ingredients, leaving out (white) sugar and cow’s milk and adding some superfoods to make them even better.

raw lucuma ice-cream1 cup of soaked cashew nuts

1/2 cup of lucuma powder

1/4 cup of yacon syrup

1 tsp of vanilla powder

1 cup of water

Blend all the ingredients and put the smooth cream you’ll get into an ice-cream machine. In case you don’t have an ice-cream machine, you can put the “not yet ice-cream” in the freezer and leave it there for a night.

2 cups of coconut milkraw ice-cream with yacon nad mesquite

handful of soaked cashew nuts

2 tbsp of mesquite powder

1/2 cup of yacon syrup

2 tbsp of liquefied cacao butter

1 tsp of vanilla powder

pinch of salt

We blend all the ingredients and let them become an ice-cream with a little help from ice-cream machine or freezer :)

lucuma raw ice-cream with goji berries2 cups of almond milk

1/3 cup of agave syrup

1 tsp of vanilla powder

4 tbsp of soaked chia seeds (let the seeds soak for at least 15 minutes)

3 tbsp of liquefied coconut butter

pinch of salt

1 cup of goji berries

We blend all the ingredients except goji berries. We add goji berries at the end of blending. What we get we put into an ice-cream machine or let it freeze over the night in the freezer.

Let our summer be even hotter and sunnier with these delicious ice-creams. Bon apetit, friends!

Eva & Barbarella (foto)

eni Britton Bauer has a thing or two to tell artisans who want to create and sell good local food. "Be a rock star. You have to go out there and go at it like you're trying to be President of the United States." In other words, you probably need to do what she did: Work 80 hours a week. Don't take a salary for years. Be on your toes every single day. This is part of Jeni's story, which has become a story of truly local food making good on a wildly successful scale.

We visited Jeni a few weeks ago to hear her story in person, and to visit the kitchen where all her delicious ice cream is made. But that's not all: She's working on a book, and we wanted a sneak peek of the goodies that home cooks are going to get when it's released next summer.

First, make the custard in the microwave, which requires a minimum of stirring. Second, whether you cook the custard on the stove or microwave it, always let it chill thoroughly before you attempt to freeze it. Trying to churn-freeze custard that's warmer than about 40 degrees will likely turn the cream in the mixture to butter. Besides ensuring a smooth, creamy texture, cooking and chilling the custard base well ahead helps lighten and increase its volume as it freezes into ice cream. The ice creams below can be refrigerated for up to three days before churn-freezing in a salt-and-ice bucket freezer or automatic ice cream maker. The finished ice creams will hold well for up to a week in the freezer.

Chocolate Dream Ice Cream

Makes 1 quart

2 large eggs

1 cup sugar

1 1/2 cups milk

3 squares (1 ounce each) semisweet chocolate, melted

2 cups whipping cream

1 teaspoon vanilla extract

In a large, microwave-safe bowl, beat eggs and sugar until mixture is thick and lemon-colored. Add milk and beat well. Microwave on medium (50 percent) until mixture is thickened (7 to 9 minutes), stirring twice. Stir in melted chocolate until thoroughly mixed. Chill in refrigerator until cool (about 30 minutes).

When mixture is cool, stir in cream and vanilla. Chill in refrigerator 2 to 3 hours, preferably overnight. Freeze according to ice cream freezer manufacturer's directions.

Classic Vanilla Ice Cream

Makes 1 quart

3 large eggs

3/4 cup sugar

2 cups milk

2 cups whipping cream

1 tablespoon vanilla extract

In a large microwave-safe bowl, beat eggs and sugar until mixture is thick and lemon-colored. Add milk and beat well. Microwave mixture on medium (50 percent) until slightly thickened (7-9 minutes). Chill in refrigerator until cool (about 30 minutes). Stir in cream and vanilla. Chill in refrigerator at least 2 to 3 hours, preferably overnight. Freeze according to ice cream freezer manufacturer's directions.