How to make homemade ice cream

For dessert for hot days there are special requirements – it should not be too rich and dense, have a taste that can give cool, it needs to cook with the seasonal harvest. Ice cream, sorbets, yoghurt and curd desserts – these were the dishes that can be eaten cold. In stores this product a lot for every taste, but it is impossible to find products without added artificial colors, flavors or preservatives. Better to make them yourself, and basic recipes to complement the fresh fruit pieces, milled nuts, berries, candied fruit.

Berry sorbet

Berries – 0, 5 cups

Milk or yogurt – 0, 5 cups

Sugar – 2-3 tsp.

Method of preparation

Berries pour into a blender, put there milk or yogurt and sugar. To turn on the blender for 1 minute, whisking to a state of elastic paste. Before use sorbet to cool and decorate with sprigs of mint.

Separate the whites from the yolks. In a separate bowl, beat egg whites with a pinch of salt. Separately beat egg yolks with sugar. Whip cream separately. Mix cream, egg yolks, gently add the whites. Optionally add in a mixture of berries, fruit or nuts. Put in the freezer during the freezing process, stir 2-3 times, in order not to form icicles. Serve in 5-6 hours.

Sugar – 50 g.

Brandy – 50 g.

Method of preparation

Boil sugar syrup 50 g sugar and 50 g of water, not stirring. Whip the cream in the process add the yolk, at the end to enter the sugar syrup.At the end of the mixing add the brandy and whisk for another 15 min. The mixture should reach a wide ribbons, but not to turn into oil. After that, put the mousse in the freezer for a day or prior to filing. Before use, decorate with berries and nuts.

Custard dessert

Custard – 200-300g

Cherries (or other berries) – 50-70g

Gelatin – 10g

Method of preparation

To connect 1-2 tbsp sugar 1/2 tbsp flour or starch. Add the egg, mix well. Add in the egg mixture 50 ml of milk. Bring to a boil in a saucepan with 200 ml of milk and type of egg mixture. Stirring constantly, bring to a boil and cook the cream over low heat until thickens.

Soak gelatine in 50 ml of cold water, and then heat to dissolve. Mix gelatin with warm custard.

Cherry be decomposed into silicone molds, put on top of the custard and refrigerate for 1 hour. Gently Unscrew the frozen dessert from the molds onto a plate and serve.

Berry smoothie

Cranberry – 0, 5 cups

Blueberry – ¼ cups

BlackBerry – ½ cups

Strawberry – 5 PCs.

Banana – 1 piece

Green tea – ½ cups

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