Tag: ice

Hazelnut ice cream without ice cream maker – Gordon Ramsay’s version

You do not need an ice cream maker to make a very creamy hazelnut ice cream, to be personalized with your favorite topping: from caramel to chopped nuts, passing through the timeless whipped cream.

Just the right mix of cream and condensed milk, hazelnut paste and a good mix. No appliances, just a little patience: because waiting in front of the freezer door for your hazelnut ice cream to reach the right consistency will be the most difficult thing of all.

As for the pappardelle with coffee grounds, the cooked fish, and i cake pops of cookies, this recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Click – accendilucegas.it

INGREDIENTS FOR A PLUMCAKE MOLD

WHAT

300 ml of whipping cream
150 ml of condensed milk
2 tablespoons of liquid vanilla
150 g of hazelnut paste
2 tablespoons of whole hazelnuts

HOW TO MAKE HAZELNUT ICE CREAM WITHOUT ICE CREAM

First, I toasted the hazelnuts for a few minutes in a non-stick pan and I obtained a not too thin grain (I like to feel its chewiness) which I kept aside.

Then I mixed the condensed milk with the liquid vanilla and the hazelnut paste. Once blended to perfection, in a very cold bowl, I whipped the cream and then I combined the other ingredients gently, mixing from bottom to top so as not to disassemble the mixture. The hazelnut ice cream is ready to be cooled (I told you it was quick and easy!).

I poured the mixture into a loaf pan, sprinkled with chopped hazelnuts, covered it with plastic wrap and let it rest in the freezer for 6 hours.

If you manage to advance it, I would like to point out that it can be kept, always in the freezer for 15 days, but to me, in all honesty, it has never lasted more than 24 hours !!!

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On the contrary, Click.

Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough – Gordon Ramsay’s version

Quick brioches with yeast-free and gluten-free ice cream, you prepare them in a short time, they are soft and fragrant and can accommodate your favorite filling inside the ice cream or spreadable cream!

With these doses you will get approx 8 brioches.

Family💚 is not the original brioche with tuppo, but it is an excellent alternative to quickly have a fresh and super-greedy dessert!

Even if the dough is not the original one, aesthetically it can be nice to reproduce its appearance! Just divide the dough by weighing the balls, the 90 gr base, the 15 gr “tuppo”.

The dough is very soft but with a very light dusting of the mix, you can get smooth balls with your hands, form a small dimple on the top with your thumb and place the smaller round ball on it.

There brushed with milk it will ensure you a beautiful golden color as well as seal the brioche!

As soon as they are taken out of the oven, cover the brioches with one tea towel cleaned up so that their own moisture keeps them soft.

Once cold, you can cut them, fill them with ice cream and consume them immediately, or keep them empty in a bag for food tightly closed and refill at the moment of consumption.

If the brioche hardens a bit (it depends on what flour you use and also on how it is cooked) you can lightly pass it in the microwave, but without letting it overheat and then cut it and fill it with ice cream or spreads.

Homemade Gluten Free and Butter Free Ice Cream Biscuit Without Oven – Gordon Ramsay’s version

#Family hello, this is a very good ice cream biscuit, cooked in a pan, without gluten and butter, with few ingredients, simple dough with ricotta, Handmade. You bake the biscuit without an oven and you can fill it with the ice cream of your choice, packaged or homemade.

With these doses you will get 8 cookies.

A delicious variant, reminiscent of a famous packaged biscuit ice cream, is obtained by adding to the dough chocolate chips before rolling out the disc and then proceed as per recipe.

It seemed to me a more practical solution, especially in summer, to cook in a pan, but if you want you can try making them in the oven; I would say static mode at 180 degrees for 15 minutes, but you have to control them and adjust the shot according to your oven.

Our homemade ice creams: all the recipes!

This ice cream biscuit can be filled as soon as it is cold, or preserved in airtight bags and stuff at the moment of consumption, or fill with ice cream, close with transparent film like candy and place in the freezer.

When you want to eat it, obviously the cookie will be frozen, so take it out first, or you can microwave it at 180W until it softens slightly.