This ice-cream recipe uses non-dairy creamer and is peppermint-flavoured.
100g castor sugar
1 litre full cream milk (UHT milk)
500g non-dairy creamer
1/2 tsp vanilla essence
1/2 tsp peppermint essence
Chill a container in the refrigerator. Set the refrigerator at the coldest setting. Combine sugar, milk and non-dairy creamer in a large mixing bowl. Use a wire whisk to stir continuously until mixture is well blended and the sugar has dissolved. Stir in both essences and mix well.
Pour mixture into the container and cover, then freeze for at least four hours. Remove the container from the freezer. Whip up the semi-frozen mixture until it turns creamy and doubles in bulk. Return the container to the freezer and freeze for another five to six hours.
Just before serving, remove the container from the freezer and set aside for five to six minutes to soften slightly so it can be scooped out easily.
amaretti ice cream
Gelato Agli Amaretti
100g amaretti or macaroons
3 tablespoons Marsala or medium sherry
450ml vanilla ice cream (qv)
whipped cream (optional)
Grind the amaretti or macaroons in an electric blender or crush with a rolling pin.
Mix to a soft paste with the Marsala or sherry.
Spread two thirds of the ice cream over the base and two thirds up the sides of a 600 ml basin.
Spread the macaroon mixture in the centre and cover with the remaining ice cream smoothing the top.
Cover with foil and freeze until required.
Turn the ice cream out onto a serving dish and place in the refrigerator 30 minutes before serving to soften.
Decorate with whipped cream if using and ratafia biscuits to serve.
Note : Avoid soft ice cream otherwise the bombe will not hold its shape.
List of ingredients
500 g Milk
500 g Cream (cream)
300 g Sugar
50 g Glucose syrup
200 g Water
10 g Sugar
60 g Water
4 sheets Gelatine
120 g dark coverture
From 300g sugar 200g water 50g glucose and a sugar syrup to produce: sugar, glucose syrup and boil water. As soon as it boils stir no more.
Remove carefully with a brush remaining sugar crystals on the edge of the socket. The syrup to a boil briefly, then remove from heat. Using a fine sieve to the foam that forms on the surface, carefully remove. The pan into cold water position, so the syrup cools faster.
Soak the gelatine leaves in cold water. Mix the milk and cream (cream) with the completely cooled sugar syrup.
10g sugar and 60g of water boil and remove from heat. The soaked gelatine to the syrup and mix well.
The gelatine-sugar syrup into the mixture and precooling. Mixture into a ice cream machine to freeze or something like it in the basics is described.
Meanwhile, the coverture (or chocolate) hack.
If the frozen ground is frozen so far that it is thick, add the chopped coverture.