Home Made Vanilla Ice Cream With Mixed Wild Berry Sauce....Today Is Really Hot!

There isn't one doctor in this whole wide world who will not tell you to stay away from ice cream. What they actually mean is Commercial Ice Creams. Only God knows what the industries put in there.
So we have finally decided, at the end of summer, to invest in buying a small ice cream machine. Home made ice cream, if consumed wisely is definitely healthier apart from all the eggs, the cream and the sugar!



Maria will now share with you a home made vanilla ice cream with a mixed wild berry sauce inspired by her favorite pastry master chef Stelios Parliaros. (Another Stelios!)
You will need:
Serves 4 about 10 scoops.
For the ice cream:
-  6 egg yolks.
-  350 gr full fat milk.
-  150 gr fresh cream 35%.
-  130 gr sugar.
-  ½  tsp. vanilla.
Method:
-  Combine egg yolks with sugar and mix using a spatula.
-  In a saucepan mix milk, cream and heat till temperature reaches 35 degrees C.  At that point throw in the egg/sugar mixture and mix till the temperature reaches 83 to 85 degrees C not more because the eggs will start cooking on the bottom of the saucepan.
-  Add vanilla, mix, pour into a bowl and refrigerate for at least 12 hours or overnight.
-  If you intend to have the ice cream for lunch next day, half-way through the meal, turn on the ice cream machine then pour in the ice cream mix. Ten to fifteen minutes later it is ready.
Notes:
-  The base of this ice cream is the "crème Anglaise" .
-  If you wish to use a fresh fruit such as strawberries, mango, banana, guava, passion fruit, kiwi etc. you can do so by adding 400 gr after the basic ice cream mix has been sitting in the fridge overnight.
-  Put the ice cream serving bowls in the freezer before you serve the ice cream.
-  Make sure to mix well the egg mix with milk mix not to have any formed balls. If you do get balls then use your vertical hand mixer to disperse them before you refrigerate.
For the wide berry sauce:
-  250 gr of mixed wild berries frozen.
-  25 gr sugar.
-  Blend to liquify then boil for 3 minutes.
Serve the sauce over the vanilla ice cream.
Enjoy!
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more