Skip to main content

Wet parrot

Ice Cream

  • Ingredients
  • 1/2 cup and 2 tablespoons heavy cream
  • Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.

  • Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.

  • Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.

  • Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.





Comments

Popular posts from this blog

"Dark knight" Cassis mousse tart cake

  [Material] Tarts and chocolates - 5 7 cm tart rings Unsalted butter: 75g A - Almond Powder: 25g A - Powdered sugar: 50g A - Salt: 1g A - Cocoa powder: 10g Whole egg: 30g Flour: 120g [ Almond Grassage ] A - Pataglasse: 150g A - Sweet Chocolate 64%: 60g Almond Dice: 75g Thick white sesame oil: 15g . [ Almond cream ] Unsalted butter: 80g Powdered sugar: 40g Whole egg: 70g Almond powder: 80g Cake flour: 20g Granulated sugar: 40g Dark cherries: a good amount [ Cassis sauce ] Cassis Purée: 100g Lemon juice: 6g Granulated sugar: 15g Sheet gelatin: 2g Kirsch: 3g [ Cassis mousse ] A - Cassis Purée: 160g A - Powdered sugar: 20g Sheet gelatin: 8g 38% whipped cream: 190g [ Italian Meringue ] Egg whites: 38g Granulated sugar: 56g Water: 12g [ Grasseur de chocolat (for mousse) ] Water: 90g 35% fresh cream: 100g Granulated sugar: 150g Cocoa powder: 60g Plate Gelatin: 9g This time, I'm going to make an elaborate combination of tart and mousse. First, make the almond cream, which will be...

You shall not touch me human.

 Gara being adorable and cute while playing with me 

Wet parrot

 Gara had a shower and look how adorable she is.  She has the best photos after shower