- Outdoor lighting design
- Balcony fruit. Rich harvest in the smallest space
- Bella crema. Tips for the preparation of espresso
- Create and green Benjes hedges
- Bee friendly perennials
- Tying variants for scarves
- Flowering ornamental shrubs. 12 tips on selection, location and care
- How to bake bread
- Bullet Journal. Ideas for a creatively designed notebook
- The right juicer. A question of type
- The classic shave with razor and straight razor
- The optimal wet shave
- The advantages of a badger hair brush
- The choice of coffee maker
- Choosing the right pillow
- How to make ice cream and sorbets
- Against thirst. Drinking bottles
- Barbecue with the Big Green Egg
- Recognize good kitchen knives
- Good pocket knives
- How to recognize a good tool
- Shirt collar. Small collar science
- Coffee. From the bush to roasting
- Making coffee. Completely without pressure
- Which pan for which purpose?
- How to Pack a Suitcase
- Knife Sharpening & Sharpening
- Naturally antistatic. Carpets from natural fibers
- Sleep well, of course. With the right bedding
- How to make Pasta
- Plant propagation. About cuttings or seeds
- Wet Shaving or Dry Shaving?
- Scissors science. Garden shears for every purpose
- How to Care for Shoes
- How to make soap
- Tips for buying shoes. How should shoes fit?
- Which planter for which plant?
- How to recognize a good espresso
- How to recognize a good garden table
Helpful tips
How to make ice cream and sorbets
Homemade tastes better. Admittedly: we could hardly let go of ice cream from our own production. Because icy homemade simply tastes better, and basically a simple ice cream variety such as vanilla is enough, which you can then vary as you like to make, for example, Gelato alla Nocciola, Stracciatella or Malaga ice cream. And if you have an espresso machine at hand, an "affogato", the scoop of vanilla ice cream "drowned" in coffee, almost makes itself anyway. Here's to good luck!
Chocolate ice cream
Besides an excellent chocolate, it does not take much to enjoy homemade chocolate ice cream. After all, you can easily prepare a classic cream ice cream base, such as the patissier makes for many cooling ice cream desserts, in your own kitchen. The cream ice cream base consists partly of cream (or a mixture of cream and milk), which is heated with sugar while stirring, and partly of egg yolks beaten with sugar. It gets tricky because both ingredients must be brought together without the egg curdling.
Tempering is what the experts call it when the boiled liquid is slowly added to the egg-sugar mixture while stirring constantly with a whisk. Finally, all the ingredients of the cream ice base are heated together once again to pasteurization temperature while continuing to stir. Namely, at 85 °C, the cream acquires the preferred thick consistency. Now add your melted chocolate and, before you put the ice cream mixture into your ice cream maker, let it mature overnight in the refrigerator so that it can develop its full flavor.
Product tips for the preparation
Melt chocolate best in a copper bowl - and only in a bain-marie, stirring constantly. Try not only the couverture, but also the other chocolates from Bonnat. Each goes well with (or in) ice cream in its own way.
Stracciatella shreds
For about six servings:
350 ml fresh whole milk, 150 ml cream, 120 g sugar, 1/2 tsp. liquid glucose, 1 vanilla pod, about 100 g bittersweet chocolate
Preparation:
Bring cream, milk, sugar and the split vanilla pod to a boil once, let sit for 10 minutes. Add glucose, remove vanilla pod. Refrigerate for several hours. Pour into ice cream maker. As soon as the ice cream begins to solidify, melt the chocolate and add to the ice cream in a thin stream.
