Tag: Cream

Ice cream on the plate: recipes for the summer – Italian Cuisine

Ice cream on the plate: recipes for the summer

Ice cream is great to taste alone, but it can be that extra touch in fruit dishes and desserts. Here are some ideas

In summer, ice cream is a panacea: nutritious and tasty, on certain days that are too hot, it is really all that can be swallowed. Besides being sweet dopopasto or snack, can also be used as ingredient in other recipes for a touch of freshness and creaminess. Such as?
Here are some ideas with special tastes ice creams and sought after, all tested by La Cucina Italiana: let yourself be inspired for a dinner with friends or family.

Sbrisola with chinotto ice cream

There crumble Cake it is a cake of Mantuan origin, rustic and very crumbly. In this recipe it is garnished with del homemade chinotto ice cream. Proceed as follows: for the ice cream, bring the chinotto (the drink) to the boil with sugar, add milk and cream and mix everything with the ice cream maker. Meanwhile, prepare the sbrisolona: blend almonds and sugar, add to the flour and mix everything with butter. Add the egg yolks and baking powder, working the dough as if you were to crumble it. Bake the crumbs at 175 ° C for about 40 minutes. Then serve the cake with ice cream.

Carrot cake with pea ice cream

Have you ever tasted pea ice cream? You will have the opportunity, adding it as a main ingredient in this Carrots pie. Prepare the basic cake, combining the egg mixture with almond and 00 flour and sugar with the grated carrots. Bake for 50 minutes at 180 degrees and once baked, trim the edges with the help of a ring. Above, spread the pea ice cream, obtained by boiling the peas in milk for 10 minutes with 60 g of water, a vanilla pod and the sugar. Once boiled, whisk them, strain them, add the cream and pour into the ice cream maker.

Spiced pineapple with lettuce ice cream

THE'salad as an ingredient for ice cream? Why not! Blanch the lettuce for a minute, drain. Meanwhile, bring the milk to the boil with the sugar, add the lettuce and blend, obtaining a mixture to cool in the refrigerator. At the end, pass it in the ice cream maker. Meanwhile, prepare the pineapple, cutting it into 4 slices and centrifuging a portion. With this juice, flavored with cinnamon, vanilla and star anise, marinate the slices. Then serve with ice cream, for a truly unusual pairing.

Crusted figs with ice cream

A dessert fast and simple, but very curious. Cut the puff pastry into 12 squares, in the center of which you will place a peeled and cross-shaped fig up to half height. Close the squares in a bundle, place them on a baking tray and bake at 200 ° C for 10 minutes. Take the figs out of the oven and then serve them with yoghurt ice cream.

Amaretto ice cream and wine plums

Sweet seasonal fruit combined with the unmistakable taste of this biscuit in ice cream. Here is the recipe

Mini tatin recipe with coconut and bitter almond ice cream – Italian Cuisine

Mini tatin recipe with coconut and bitter almond ice cream

  • 500 g milk
  • 125 g sugar
  • 6 egg yolks
  • 100 g fresh cream
  • 100 g bitter almonds
  • a vanilla bean
  • 140 g sugar
  • 80 g butter
  • 4 Golden apples
  • 2 rolls of puff pastry
  • a vanilla bean
  • 250 g coconut milk
  • sugar
  • cornstarch

For the mini tatin recipe with coconut and bitter almond ice cream, chop the almonds, soak them in milk and leave them to infuse overnight in the fridge. Bring the milk to the boil with the almonds and the open vanilla pod. Mix the egg yolks with the sugar, filter over the milk, mix well and bring back to the heat to 82 ° C. Remove from heat, stir in the cream, stir again and pour into the ice cream maker. Start the appliance.
Mini tatin: Divide the apples in half, peel them, rub them, then sauté in a pan
with the sugar, the butter and the vanilla pod opened like a book, on the heat at least for 10-12 minutes, that is until they are well caramelized. Arrange the caramelized apples
in 8 tart tart molds and cover with a pastry disk
slightly larger in diameter, slightly tucking the edge. Bake at 190 ° C for 15-17 minutes. Remove from the oven and turn it over immediately.
Coconut Sauce: Mix the coconut milk with half a spoon of sugar and 1 tablespoon
of corn starch. Check that there are no lumps, then cook for 5-8 minutes from the boil, that is until the sauce has thickened. Serve the mini tatin with bitter almond ice cream and the coconut sauce in small bowls. Complete to taste with fresh coconut flakes.

Recipe by Davide Brovelli

Recipe Scampi carpaccio with almond ice cream – Italian Cuisine

Recipe Scampi carpaccio with almond ice cream

  • 200 g Shelled prawn tails
  • 160 g Mixed vegetables (courgette green, pepper, tomato, carrot, salad)
  • 4 pcs Radishes
  • Chives
  • Basil
  • Salmon roe
  • Balsamic vinegar
  • Extra virgin olive oil
  • 850 g Milk
  • 100 g peeled almonds
  • 100 g Sugar
  • 4 g Gelatine in sheets
  • 2 pcs egg whites
  • 1 pc Vanillin bag

Chop the almonds and soak them in milk for 12 hours.
Strain the milk and bring it to the boil with the sugar and vanillin; add the softened and squeezed gelatine and let it cool; then incorporate the egg whites, lightly beaten with the immersion blender and pour into the ice cream maker.
Thinly slice the scampi and arrange them on the plates, creating a base. Cut the courgette, pepper and tomato into cubes, the carrot into strips, the radishes into slices; distribute all the vegetables on the prawns, season with a vinaigrette of oil, salt and vinegar, perfumed with pepper, basil and chives and complete with salmon roe and ice cream.

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