Enjoy Sicilian Style Ice Cream at Weekend
Sicilian style ice cream, the perfect combination of hot an-d smooth. Spice up your life!
Let us see what we need:
300 ml (about 1.3 cups) cream
350 ml (about 1.5 cups) whole milk
20 ml (about 1 tablespoon) vanilla sugar
80 ml (about 0.35 cup) raw sugar
About 2-3 tablespoons of inverted sugar ( glucose syrup, honey, Agave nectar or whatever you like)
About 2-3 tablespoons of starch
About 6-7 tablespoons of good quality cocoa powder
100 gram good quality dark chocolate (70 % cocoa or more)
Between 1-3 teaspoons dried pieces of chile pepper (this should depend on the type of pepper you are using an-d your personal heat-preferences)
Some salt
Instructions:
1. Dissolve the corn starch wholly in 100 ml (about 0.4 cup) of cold milk. Se-t aside.
2. Combine all the other ingredients except for the chocolate in a saucepan.
3. Heat on medium heat until steaming hot, then add the chocolate (cut in pieces) an-d allow to melt.
4. When the chocolate has melted, add the starch dissolved in milk. Continue to cook without letting the base boil for about 2-3 minutes: this should typically be sufficient for the starch to thicken the ice cream base sufficiently.
5. Take off from the heat an-d allow to cool down as quickly as possible (like in a container put in a sink filled with cold water). Transfer to the fridge for further chilling at least for a few hours.
6. When the ice cream base has chilled, put it in a freezer-safe container (you may want to put the base through a sieve an-d remove any pieces of chile pepper at this stage) an-d still-freeze in your freezer:
7. Let the base remain in the freezer about 30-45 minutes, then take out the container an-d churn the ice cream by han-d (or you can use a fork) or whatever tool you like until all has been evenly han-dled. In the beginning, you will notice that you mainly have to disperse what has begun to freeze along the sides of the container. Return the container to the freezer.
8. Wait between 20-30 minutes or so an-d repeat the churning.
9. Wait another 20-30 minutes an-d repeat it again. an-d possibly a third time. (If you have an ice cream machine, the production process will be more convenient)
10. By now, you should have a quite smooth, evenly freezing ice cream in the making. Enjoy it!
Let us see what we need:
300 ml (about 1.3 cups) cream
350 ml (about 1.5 cups) whole milk
20 ml (about 1 tablespoon) vanilla sugar
80 ml (about 0.35 cup) raw sugar
About 2-3 tablespoons of inverted sugar ( glucose syrup, honey, Agave nectar or whatever you like)
About 2-3 tablespoons of starch
About 6-7 tablespoons of good quality cocoa powder
100 gram good quality dark chocolate (70 % cocoa or more)
Between 1-3 teaspoons dried pieces of chile pepper (this should depend on the type of pepper you are using an-d your personal heat-preferences)
Some salt
Instructions:
1. Dissolve the corn starch wholly in 100 ml (about 0.4 cup) of cold milk. Se-t aside.
2. Combine all the other ingredients except for the chocolate in a saucepan.
3. Heat on medium heat until steaming hot, then add the chocolate (cut in pieces) an-d allow to melt.
4. When the chocolate has melted, add the starch dissolved in milk. Continue to cook without letting the base boil for about 2-3 minutes: this should typically be sufficient for the starch to thicken the ice cream base sufficiently.
5. Take off from the heat an-d allow to cool down as quickly as possible (like in a container put in a sink filled with cold water). Transfer to the fridge for further chilling at least for a few hours.
6. When the ice cream base has chilled, put it in a freezer-safe container (you may want to put the base through a sieve an-d remove any pieces of chile pepper at this stage) an-d still-freeze in your freezer:
7. Let the base remain in the freezer about 30-45 minutes, then take out the container an-d churn the ice cream by han-d (or you can use a fork) or whatever tool you like until all has been evenly han-dled. In the beginning, you will notice that you mainly have to disperse what has begun to freeze along the sides of the container. Return the container to the freezer.
8. Wait between 20-30 minutes or so an-d repeat the churning.
9. Wait another 20-30 minutes an-d repeat it again. an-d possibly a third time. (If you have an ice cream machine, the production process will be more convenient)
10. By now, you should have a quite smooth, evenly freezing ice cream in the making. Enjoy it!
