Spreading a delicious ice cream recipe that can be made as
portion on a stick and in the form of a cake.
And tomorrow I fly with my children to my mother and sister, I have not been at home for 14 years.
Already now I'm sitting worried and looking forward to our meeting ..........
The foundation:
250 ml of coconut milk
250 ml milk
vanilla stick
5 yolks
50g corn starch
100 g sugar
50 g butter
50 ml coconut liqueur (optional)
100 g of boiled condensed milk
1 box of cream (250 ml)
to cover:
200 ml of white chocolate
for portioned ice cream 6 pieces
wooden sticks
for a disposable aluminum cake
Cooking:
In a saucepan with a thick bottom, combine milk, coconut milk and vanilla sticks
and bring to a boil (but not boil), make the fire to a minimum.
In a bowl, combine the yolks with sugar and cornstarch by mixing well so that there are no lumps
Add some hot milk to yolks and stir.
Pour the yolks into a saucepan with milk in a thin stream and stir.
How will bubbles remove from the fire
We shift the mass in a bowl, add the butter, mix,
Cover with foil and let cool in the fridge.
Whip cream until soft peaks and combine with mass.
Fill the molds with a mass using a spoon, make a hole in the middle and fill
boiled condensed milk
top fill with mass and insert the stick
Let it freeze in the fridge.
Cover the melt in the microwave white chocolate.
Remove ice cream from the molds and dip them in chocolate and, if desired, sprinkle with chocolate and pecan caramel nuts.
We still have a lot just to make an ice cream cake.
We take the form with a film lining fill a little less than half of the mass.
From above, using a pastry bag, we make strips of condensed milk,
we insert the frozen raspberry and we cover with weight.
Wrap in foil and put in the freezer.
Before serving, we take from the refrigerator for 15-20 minutes and let it warm a little.
according to the recipe of Mika Shemo
The article is based on materials .
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