The summer is time for the bright and light desserts rich with various vitamins and minerals. Bilberry ice cream of a home cooking is fine option for such summer delicacy.
It is required to you
- - milk (300 ml);
- - cream of 35% of fat content (100 ml);
- - powdered milk (1 tablespoon);
- - icing sugar (170 g);
- - vitelluses (4 pieces);
- - powdered milk (1 tablespoon);
- - fresh bilberry (200 g);
- - lemon juice (1 tablespoon).
Instruction
1. In a small pan we pour out milk, having added to it 1 tablespoon of powdered milk and we put on slow fire. When milk begins to boil, we remove a pan from fire and we cool up to 40 degrees. While milk cools down, we shake up yolks from 50 g of icing sugar in the small enameled ware before formation of a stable dense foam. Then, without stopping disturbing, we pour in the cooled-down milk. We place the received mix on a water bath and we train her before solidification (about 10-15 minutes), constantly stirring slowly. We remove a bowl with a yolk milk mix from a water bath and at once we place it in the capacity of the big size filled with cold water then we remove mix in the fridge for 20 minutes.
2. We shake up cream from 50 g of icing sugar until they don't turn into dense and magnificent foam. Of fresh bilberry and 70 g of icing sugar by means of the blender we do berry puree, having added to it 1 tablespoon of lemon juice. We connect the cooled yolk milk mix to bilberry puree and whipped cream, carefully we alter everything. We shift preparation for ice cream in a plastic container and we remove for freezing in the fridge.
3. In freezing operation the first 2 hours bilberry ice cream need to be got from the freezer and to stir slowly periodically each 20 minutes to avoid formation of rough crystals. In the remained 2 hours of freezing it isn't necessary to stir ice cream any more.
4. Before giving on a table home-made ice cream can be decorated with the whole berries of bilberry.