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Three homemade ice creams that you can prepare with easy and cheap ingredients

Lima, February 8, 2022Updated on 02/08/2022 10:26 am

Nothing better to calm the heat than a good frozen dessert. Whether it’s cream-based or a sorbet, perhaps a cremolada or raspadilla. The combination of something sweet and refreshing is one of the best of summer and Advantage he knows. For this reason, we have gathered three recipes that yes or yes you will have to prepare in these hot months. Take note and learn how to prepare a classic vanilla ice cream, a quick strawberry ice cream and an Arequipa delicacy: ice cream cheese.

Vanilla ice cream

Ingredients:

  • 1 cup milk
  • 3/4 cup sugar
  • 4 yolks
  • 1 egg
  • 1 cup milk cream
  • vanilla

preparation:

Boil the milk with the sugar. Pour it little by little over the previously beaten yolks with the egg. Return to heat and stir constantly until mixture thickens, but do not bring to a boil. Remove, strain and cool. Add the heavy whipping cream and perfume with the vanilla. Freeze for four hours.

speedy ice cream

Ingredients:

  • 1 1/2 cups evaporated milk
  • 1 cup condensed milk
  • 1/2 cup blended strawberries
  • 1/2 cup smoothie mango
  • 6 wafers or wafers
  • 1/2 cup chopped chocolate
  • 1/2 cup pills

preparation:

Freeze the two milks, separately, for four hours. Then beat them, also separately, until each doubles its volume. Join the milk in an enveloping way and divide the mixture into two equal parts. Place the strawberries in one of the parts and the mango in the other. Mix well, cover with plastic wrap and place in the freezer. Melt the chocolate in a bain-marie, place the wafers upside down on the chocolate and then dip them into the dragées. Let them dry. Serve the two types of ice cream in the waffles.

Referential image.  (Photo: Markus Spiske on Unsplash)

Frozen cheese

Ingredients:

  • 24 yolks
  • 18 tsp. powdered sugar
  • 6 tailfish leaves
  • 3/4 cup milk
  • 1/2 liter of milk cream

preparation:

Beat the yolks with the sugar in a container, in a water bath. When it thickens and does not stick to the edges of the container, remove from heat. Add the colapez leaves dissolved in boiling milk and mix. Refrigerate a mold for an hour and a half, and then pour the mixture into it. Cover and let cool for two more hours. Remove from the mold and with the help of a spoon, form balls and serve in glasses.

This Arequipa dessert can also be cut into cubes and served this way with a touch of cinnamon.  (Photo: GEC Archive)

Source: Elcomercio

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