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

Nothing better to calm the heat than a good frozen dessert. Either cream-based or a sorbet, perhaps a cremolada or a raspadilla. The combination of something sweet and refreshing is the best thing about summer and Advantage he knows. For this reason, we have put together three recipes that you will absolutely 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: frozen cheese.

Vanilla ice cream

Ingredients:

• 1 tbsp. milk
• 3/4 c. sugar
• 4 yolks
• 1 egg
• 1 tbsp. milk cream
• vanilla

Preparation:

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

fast ice cream

Ingredients:

• 1 1/2 c. evaporated milk
• 1 tbsp. condensed milk
• 1/2 c. blended strawberries
• 1/2 c. blended mango
• 6 wafers or barquimieles
• 1/2 c. chopped chocolate
• 1/2 c. dragees

Preparation:

Place the two milks in the freezer, separately, for four hours. Then beat them, also separately, until each one doubles in volume. Combine the milk in an enveloping manner and divide the mixture into two equal parts. Place the strawberries in one part and the handle in the other. Mix well, cover with plastic wrap and place in the freezer. Melt the chocolate in a double boiler, place the wafers upside down on the chocolate and then dip them in the sprinkles. Let them dry. Serve both types of ice cream in the waffles.

Frozen cheese

Ingredients:

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

Preparation:

Beat the yolks with the sugar in a container, in a double boiler. When it thickens and no longer sticks 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 it cool for two more hours. Remove from the mold and with the help of a spoon, form balls and serve in glasses.