ingredients:
250 ml of milk
200 ml of 35% whipping cream M.G.
70g icing sugar
Invert sugar 2 tablespoons
1 teaspoon of vanilla
Black chocolate 50g chopped
preparation:
First we have to have the ice cream container in the freezer either frozen, at least 24 hours. I always I have in the freezer, when I use the clean and return to the freezer, and always ready to use.
Mix all ingredients except chocolate in a blender and put it in the fridge for at least 4 hours or half an hour in the freezer.
We prepare our machine and then we get the mixture from the refrigerator, turn on the ice cream and add it by the vowel. Whenever the machine is switched to not crystallize at the edges.
We'll keep it around for about 30 minutes and then we'll add, also by the vowel, chocolate and leave it 10 minutes.
We have prepared for our ice cream store in a container in the freezer. It will be more consistent after two hours.
With these amounts leaves approximately one liter of ice.
250 ml of milk
200 ml of 35% whipping cream M.G.
70g icing sugar
Invert sugar 2 tablespoons
1 teaspoon of vanilla
Black chocolate 50g chopped
preparation:
First we have to have the ice cream container in the freezer either frozen, at least 24 hours. I always I have in the freezer, when I use the clean and return to the freezer, and always ready to use.
Mix all ingredients except chocolate in a blender and put it in the fridge for at least 4 hours or half an hour in the freezer.
We prepare our machine and then we get the mixture from the refrigerator, turn on the ice cream and add it by the vowel. Whenever the machine is switched to not crystallize at the edges.
We'll keep it around for about 30 minutes and then we'll add, also by the vowel, chocolate and leave it 10 minutes.
We have prepared for our ice cream store in a container in the freezer. It will be more consistent after two hours.
With these amounts leaves approximately one liter of ice.
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