Feeding Art

Cook, eat, dream, play.....Foodstory by Inga&Lily
ICECREAM
Ice Cream/Sladoled

Egg Liqueur ice cream/Sladoled s likerom od jaja

180 g milk (min 3,5% fat)

120g whipped cream (min 32% fat)

3 egg yolk

40 g sugar

100 ml egg liqueur

¼ vanilla beans

Prepare one bowl in which you are going to put hot mixture for ice cream and put it in refrigerator.   This way you are going to cool down hot mixture for ice cream faster, because it is not suitable to stay at the room temperature for a long time.

Mix egg yolk, sugar and vanilla from vanilla beans until the mixture become creamy. Left vanilla bean skin for later. Heat the milk and whipped cream over a water bath until lukewarm (ca 40 C). Add 1-2 tbsp of egg yolk mixture, stir and combine with the rest of milk and whipped cream. Heat above water bath until mixture reach 80 C (pasteurization). Blend well and pour in cold bowl from refrigerator.

Add vanilla bean skin, allow to cool down, cover with foil and store in fridge for 5-6 hours or overnight. The colder the mixture, the faster will ice cream freeze in ice machine. And aromas will develop better and more intensely.

In the morning, take out vanilla bean skin from ice cream mixture and blend well again (improves the creaminess of ice cream).

Put the mixture in ice machine and make ice crema according to the instruction of ice cream machine manufacturer. When ice cream starts to freeze (somewhere halfway to the finished ice cream) add egg liqueur.

When ice cream is finished, transfer in a box with a lid and store in refrigerator immediately.

sladoled

Tips and tricks:

*Ice cream is intensive, but you can use little bit less liqueur, but I advise you to make at first with 100 ml to see how does it taste. You do not need to add all 100ml at once, you can add half and after another 5 min rest of liqueur.

*Recipe is for ice machine. My is for 300ml ice cream and compressor ice cream maker. So, you do not need to freeze the bowl separate before making an ice cream. But, you can make this ice cream with both type of ice cream maker.

*I prepare ice cream mixture (warm preparation, with or without eggs) always above water bath because you need to heat it until 80 C. This way you can avoid that mixture does not burn.

*Ideal temperature to store ice cream is between -15 and – 18. I have combi fridge/freezer and cannot adjust temperature just for freezer. Sometimes freezer has -25 and ice cream can be to hart. In this case, leave it in fridge for 5-10 minutes before serving.

This ice cream is always ready to eat even temperature are sometimes over -18 because of alcohol. Alcohol slows down freezing.

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The recipe is from the book: “Die Eis-Bibel”, Yüksel Saier

-Croatian version-

180 g mlijeka (min 3,5% masnoće)

120g vrhnja za šlag (min masnoće 32%)

3 žumanjka

40 g šećera

100 ml likera od jaja

¼ mahune vanilije

Zdjelu u kojoj ćete staviti pripremljenu smjesu za sladoled ostavite u zamrzivaču da se hladi dok pripremate smjesu. Na taj način ćete brže ohladiti smjesu jer nije poželjno da dugo stoji na sobnoj temperaturi.

Žumanjke, šećer i unutrašnjost vanilije pjenasto izmutiti. Mlijeko i vrhnje za šlag zagrijati na vodenoj kupelji da bude mlako. Dodati 1-2 žlice u tučene žumanjke, promiješati i spojiti s ostatkom mlijeka i vrhnja. Zagrijavati na vodenoj kupelji do 80 C (radi pasterizacije). Smjesu purirati da se svi sastojci dobro sjedine te preliti u ohlađenu zdjelu iz zamrzivača.

Ubaciti koru vanilije (iz koje ste prethodno sastrugali vaniliju i zagrijali sa smjesom). Kada se ohladi na sobnoj temperaturi, prekrijte folijom i ostavite u hladnjaku barem 5-6 sati, a najbolje tijekom noći. Što je smjesa hladnija, brže će se sladoled stisnuti u mašini. A i arome (u ovom slučaju vanilije) bolje i intenzivnije će se razviti.

Ujutro izvadite koru vanilije iz smjese i još jednom dobro pirirajte (poboljšava kremoznost sladoleda).

Ubacite smjesu u mašinu za sladoled i prema uputama za mašinu pripremite sladoled. Kada se smjesa počne pomalo smrzavati (negdje na pola puta do gotovog sladoleda), ulijte liker od jaja.

Kada se sladoled već dovoljno stisnuo, prebacite ga u posudu s poklopcem i ostavite u zamrzivaču.

Korisni savjeti pri izradi sladoleda:

*Sladoled je intenzivnijeg okusa pa po želji možete i manje likera staviti, ali vam savjetujem da pokušate prvo po receptu napraviti. Ne morate odjednom 100ml likera ubaciti, prvo dio, pa za 5 minuta ostatak.

*Recept je za mašinu za sladoled. Moja je kapaciteta 300ml. S kompresorom je pa nije potrebno zamrzavati posudu prije izrade sladoleda. Možete sladoled napraviti i s mašinom bez kompresora, jednostavno slijedite upute proizvođača.

*Ja pripremam smjese za sladoled (kod tople pripreme, bez obzira je li s jajima ili bez) uvijek iznad parne kupelji jer se moraju zagrijavati do 80 C i na taj način izbjegnem mogućnost da smjesa zagori.

*Idealna temperatura za čuvanje sladoleda u zamrzivaču je od -15 do -18. Kako ja imam kombinirani hladnjak bez mogućnosti da se zamrzivač posebno temperira, ponekad se temperatura spusti i na -25. U tom slučaju, ako je sladoled pretvrd, ostavite ga 5-10 minuta u običnom hladnjaku prije serviranja.

Napominjem da se ovaj sladoled lako porcionira i ako je temperatura nešto ispod -18 zbog alkohola u njemu (alkohol usporava proces zamrzavanja).

Recept je iz knjige: “Die Eis-Bibel”, Yüksel Saier

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