I really wanted to make homemade ice cream because my daughter loves it (and her parents, too, to be honest).
I trusted the recipe of the culinary channel Moi domasni recepti on youtube and here’s what happened. Just great!
Additional flavors can be added according to your desire, taste and what you have in the fridge. Surprise all your loved ones with this temptation and have fun! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Put the raspberries in the blender.
Blend the raspberries until a fine puree is obtained.
Put the puree in a strainer. Using a spoon, press the puree until it is strained.
You get a fine puree without raspberry seeds.
Add the powdered sugar.
Stir.
Put the chocolate muesli in a plastic bag.
Crush with a hammer or grind in a blender.
Put the cream in the bowl.
Whip the cream for about 5 minutes.
Gradually add the condensed milk, whipping at a slow speed. It is not necessary to mix long, only about 1-2 minutes, enough to combine the two ingredients.
You should get a nice and fluffy cream.
Pour half (or as much as you want) of the whipped cream into a plastic box with a lid.
Add the raspberry syrup.
Stir lightly enough to mix the two mixtures lightly. It is not necessary to get a homogeneous structure, let the raspberry syrup be noticed when serving.
Place the other half of the whipped cream in another plastic box with a lid. Sprinkle with crushed muesli on top. Optionally, add grated chocolate or nutella.
Mix well and smooth.
Close both ice cream cans with lids.
Put in the freezer for at least 6 hours.
Before serving, remove the ice cream boxes and let them rest for about 10 minutes.
Using a simple spoon or ice cream spoon, form balls and serve in bowls or cups.
Decorate the chocolate ice cream with more grated chocolate or melted chocolate.
Decorate the raspberry ice cream with more raspberries.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Put the raspberries in the blender.
Blend the raspberries until a fine puree is obtained.
Put the puree in a strainer. Using a spoon, press the puree until it is strained.
You get a fine puree without raspberry seeds.
Add the powdered sugar.
Stir.
Put the chocolate muesli in a plastic bag.
Crush with a hammer or grind in a blender.
Put the cream in the bowl.
Whip the cream for about 5 minutes.
Gradually add the condensed milk, whipping at a slow speed. It is not necessary to mix long, only about 1-2 minutes, enough to combine the two ingredients.
You should get a nice and fluffy cream.
Pour half (or as much as you want) of the whipped cream into a plastic box with a lid.
Add the raspberry syrup.
Stir lightly enough to mix the two mixtures lightly. It is not necessary to get a homogeneous structure, let the raspberry syrup be noticed when serving.
Place the other half of the whipped cream in another plastic box with a lid. Sprinkle with crushed muesli on top. Optionally, add grated chocolate or nutella.
Mix well and smooth.
Close both ice cream cans with lids.
Put in the freezer for at least 6 hours.
Before serving, remove the ice cream boxes and let them rest for about 10 minutes.
Using a simple spoon or ice cream spoon, form balls and serve in bowls or cups.
Decorate the chocolate ice cream with more grated chocolate or melted chocolate.
Decorate the raspberry ice cream with more raspberries.
Enjoy! 🙂