There are several types of ice cream: ice milk, the water, sorbet, the creamy ….The ice cream that I bring today encompass within the last group, is creamy and smooth, and all due to the cream base leading extragrasa. Any ice cream that claims to be a base has to carry enough fat from the milk components of the same.

For the preparation of this ice cream I used double cream, I took some cream and find that finally went for a British specialty shop located in San Sebastian de los Reyes (Madrid).

As you have deduced is consistent ice cream, in my opinion, of the richest I've ever had. Although it is known, Among the wide variety of ice cream we afortuandamente, to taste, colors…. As if you're like me and you cheer him, I tell you and how do.

Elaboration

  1. We put the double cream in a bowl and reassemble. Add the icing sugar and vanilla essence.
  2. Pour the mixture into a freezer safe container and freeze for a let 30 helminths or until the ice begins to set around the edges.
  3. Melt the chocolate, water bath, along with the cream, simmer. Stir until it forms a smooth cream, remove from the heat and let cool.
  4. We got ice cream freezer and put it in a bowl. Add the melted chocolate and quickly incorporate into the ice cream with a fork. Add 70 gr. of almond cubes trying to be shared equitably by all the ice cream.
  5. We took the ice cream back into the bowl and turn to put in the freezer.
  6. 30 minutes before serving so get in the refrigerator to soften slightly.

Good, You see that is simple to do and no refrigerator, Traditional style, like most things in this blog. While you are gonna think, I am writing a few recipes that I have accumulated and I want to tell and, before going on holiday… See you soon !!

Encar