Ice cream based on three components without sugar and special equipment
There is a real boom in ice cream in world cuisine. What don't professionals make gastronomic ice cream from? Bacon and herring, tea and herbs, cactus and various types of cheeses and alcohol become the basis of the “winter cold”.
But even in your kitchen, without exotic products and special equipment, you can create a real dessert masterpiece! This recipe requires only three ingredients such as honey and cream, eggs.
Chicken eggs purchased even when it’s not hot can be a dangerous product. After all, they are not actually subjected to heat treatment to prepare such ice cream. Therefore, try using quail eggs instead, which are safer, according to experts.
Also, improvise. It doesn't take much. As soon as you change the type of honey, the taste sensations will also change.
Ingredients for approximately three to four servings:
honey (in this case buckwheat) - from 100 ml, quail eggs - 14 pcs., cream (33% fat) - half a liter.
Preparation:
beat the cream with a mixer.As soon as a stable foam forms, place them in the refrigerator.
Bring honey to a boil and simmer over low heat for no more than five minutes.
Beat the eggs with a mixer. Foam will appear, without stopping the process, pour in honey in a thin stream. You need to beat the mixture until it reaches room temperature.
Then you can, carefully helping yourself with a spatula, combine the honey mass with the cream.
Prepare an ice cream mold. This may not be a special container for such a dessert, but simply a container for freezing food. It is recommended to cover it with cling film. Pour the resulting mass into it. Cover the top with film and a tight lid.
But, considering that you will have to visit the ice cream every half hour, mix it and, preferably, with a mixer, this is not entirely convenient. If you decide to use a fork, you can strictly follow the advice with cling film.
And I'll try to do without it this time. Because the freezing process will speed up significantly. And the ice cream should be smoother.
Whichever method is not chosen, you should proceed in the same way. Keep the closed container at room temperature for 30 minutes before putting it in the freezer.
The first time you stir the honey mass, you need to make sure that it has frozen. And then do this every half hour, not forgetting to scrape everything off the walls of the container, preventing ice crystals from forming on them.
You see that the mass does not harden completely, there may be several reasons:
• the temperature regime was violated (the freezer is not even -18, not to mention the ideal -24 degrees);
•poorly beaten or mixed.
If you cook in the evening, it is better to leave the ice cream alone after four to five stirring manipulations (fork, mixer or blender) until the morning. By this time it will freeze as it should. And you can have a real gourmet feast! Just hurry, honey ice cream cooks quickly, but can melt even faster.
But even in your kitchen, without exotic products and special equipment, you can create a real dessert masterpiece! This recipe requires only three ingredients such as honey and cream, eggs.
Chicken eggs purchased even when it’s not hot can be a dangerous product. After all, they are not actually subjected to heat treatment to prepare such ice cream. Therefore, try using quail eggs instead, which are safer, according to experts.
Also, improvise. It doesn't take much. As soon as you change the type of honey, the taste sensations will also change.
Ingredients for approximately three to four servings:
honey (in this case buckwheat) - from 100 ml, quail eggs - 14 pcs., cream (33% fat) - half a liter.
Preparation:
beat the cream with a mixer.As soon as a stable foam forms, place them in the refrigerator.
Bring honey to a boil and simmer over low heat for no more than five minutes.
Beat the eggs with a mixer. Foam will appear, without stopping the process, pour in honey in a thin stream. You need to beat the mixture until it reaches room temperature.
Then you can, carefully helping yourself with a spatula, combine the honey mass with the cream.
Prepare an ice cream mold. This may not be a special container for such a dessert, but simply a container for freezing food. It is recommended to cover it with cling film. Pour the resulting mass into it. Cover the top with film and a tight lid.
But, considering that you will have to visit the ice cream every half hour, mix it and, preferably, with a mixer, this is not entirely convenient. If you decide to use a fork, you can strictly follow the advice with cling film.
And I'll try to do without it this time. Because the freezing process will speed up significantly. And the ice cream should be smoother.
Whichever method is not chosen, you should proceed in the same way. Keep the closed container at room temperature for 30 minutes before putting it in the freezer.
The first time you stir the honey mass, you need to make sure that it has frozen. And then do this every half hour, not forgetting to scrape everything off the walls of the container, preventing ice crystals from forming on them.
You see that the mass does not harden completely, there may be several reasons:
• the temperature regime was violated (the freezer is not even -18, not to mention the ideal -24 degrees);
•poorly beaten or mixed.
If you cook in the evening, it is better to leave the ice cream alone after four to five stirring manipulations (fork, mixer or blender) until the morning. By this time it will freeze as it should. And you can have a real gourmet feast! Just hurry, honey ice cream cooks quickly, but can melt even faster.
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