A fine ice cream made out of Italian meringue paste.
Ingredients
1 sheet of jello
100 ml of milk
50 grams of butter
1 pinch of vanilla powder
100 grams of confectioner’s sugar
3 egg whites
1 teaspoon of limejuice
50 grams of hazelnut crocanti (this is a prepared product)
20 ml cup of white rum or rum essence
- Soaking time: 10 minutes approximately
- Preparation time: 15 minutes approximately
- Freezing time: 6 to 7 hours
Preparation
- Soak the jello sheet for around 10 minutes in a bowl.
- Heat the milk slowly with the butter (chopped in pieces) and the vanilla and stir until the butter has melted. Then take it off of the stove. Then add the jello to the milk and butter mixture and stir it until it has dissolved completely. Next, allow the milk to cool, but make sure to mix it every once in awhile with a whisk.
- Sift the confectioner’s sugar into a bowl.
- Beat the egg whites slightly, and slowly sprinkle the sugar over it and mix it until it stiffens (this should take around 5 to 10 minutes depending on what you use to mix it). Finally add in the limejuice and beat it for ½ minute more.
- Beat the cooled milk mixture once again with a whisk and add it little by little into the whipped egg white mixture.
- Immediately put the preparation in a plastic freezer container of 1 liter of capacity and freeze it for 1 hour at –18 degrees C. at least.
- Then add in the crocanti to the mixture as well as the rum and allow it to freeze for 5 to 6 hours more. Stir it every 2 hours.
Desserts Recipes Honey and Lima Ice Cream Recipe Berry Sherbet Recipe Peanut Ice Cream Recipe Crocanti Ice Cream With Rum Recipe Yogurt with Berries Ice Cream Recipe Nectar Ice Cream Recipe Marbled Ice Cream Cake Recipe Praline Ice Cream Recipe Mozart Ice Cream Recipe Pineapple Ice Cream Recipe Curd Ice Cream Recipe Ginger Ice Cream Recipe Light Ice Cream Recipe Tiramisu Ice Cream Recipe Site Map Making Ice Cream, Yogurt and Mousses
