When making ice cream, I love the intense taste of the Hauftzutat, but since this is not always possible in the balance sheet, since the values have to match, I used this natural flavor paste.
The experiment was successful, it tastes delicious !!
When making ice cream, I love the intense taste of the Hauftzutat, but since this is not always possible in the balance sheet, since the values have to match, I used this natural flavor paste.
The experiment was successful, it tastes delicious !!
Mix dry ingredients, heat with milk to 50 ° while stirring
Switch off the temperature, mix on the highest level
Add the mascarpone and mix again briefly on the highest setting
Then add the aroma paste and amaretto and mix again
Allow the ice cream mix to mature in the refrigerator for 3-6 hours. (also overnight)
Mix the ice cream mix briefly and freeze in the ice cream maker
Shortly before the end, stir in the pre-frozen biscuit pieces, but really only briefly!
(Ice removal at -8 to -8,5 ° / measure with a stick thermometer)
You could also add the ladyfingers to the ice cream container when layering
When the ice cream is finished in the ice cream container, sieve baking cocoa on top
Then freeze for another 24 hours in the freezer (freezer should not be more than -18 °)
While the ice cream mix is maturing, dip the ladyfingers in the coffee-amaretto mixture, break into small pieces, place loosely on a tray and pre-freeze in the freezer for a maximum of 30 minutes
If you briefly pre-freeze the dipped ladyfingers, they do not release the moisture onto the ice cream
The biscuit pieces do not become hard in the ice and there are no crumbles from the liquid in the ice
Good succeed
The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit
By Silvia Grilnberger-Niessl
Click here!
