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Homemade ice cream

How to make a incredibly good Cassata ice cream yourself at home.

Why buy expensive ice cream when you can make a incredibly good ice cream yourself at home. Real homemade ice cream is the most tastiest.

 

 

Cassata ice cream
The Italian ice cream is world-known by all. That among the Italian ice cream are cassatan which is the most famous and the flavor that we want to relive again and again is perhaps not as famous as we all may have different favorite flavors.
We provide here a recipe for a homemade cassata ice cream you easily succeed, and that makes you popular with the glass-eating friends.

 

Ingredients
6 egg yolks
1 dl icing sugar (½ cup)
5 dl whipping cream (2 cups)
130 g finely chopped kakfyllning (4½ ounces)
100 g finely chopped sherrybär (3½ ounces)
0.75 dl finely chopped raisins (1/3 cup)
0.75 dl peeled and finely chopped Apricots (1/3 cup)
0.75 dl rum or orange liqueur (1/3 cup)


Do this:
Add kakfyllning, sherrybär, raisins and almonds in ROM / liqueur for about 1 hours. If you wish to make a non-alcoholic variant, it is equally good with the essence.
Whip gulor and sugar white and pösigt. Mix down flavoring is.
Whip the cream to stiff foam and turn it down in the cream.
Wrap it in an appropriate form and freezer. Calculate approximately 3-4 hours in the freezer.

 

 

 

 


Traditional raspberry ice cream
Very simple ice cream prescription without hassle and the ice cream is soooo good! This is one of our absolute favorite recipes!

Time: 4 hours and 10 minutes, 10 minute job and 4 hours in the freezer
6 portions

 

Ice Cream:
  3 dl whipp cream  (1½ cup)
  3 eggs   
  3 tbsp icing sugar  (3 tablespoon)
  1 dl raspberry jam  (½ cup)


Do this:
Whip the cream. Add the eggs, sugar and jam flor and whip another minute. Add raspberries and stir.
Pour the batter in a mold or plastic jar with lid. Set in the freezer. Stir after about 2 hours for that not all raspberries should be on the bottom when the ice cream is ready.
Freeze an additional 2 hours (or longer).
Thawing: Leave ½ hours at room temperature or 2 hours in refrigerator before serving. If you have frozen raspberries also let them thaw. Dump out the ice cream in a form or in a barrel. Add raspberry jam over ice cream.

 

Serve! Eat and enjoy!

 

 

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