I Scream “Ice Cream”

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The last days here in Meran have been really hot, it already feels like summer. Hot weather means a lot of ice cream and we definitely need ice cream right now. My grandma gave us her old Ice Cream Maker, I really don’t know how old this machine is, but it still works. And the cool thing about those Ice Cream maker is, whenever you are in the mood for a cold dessert: sorbet, ice cream, frozen yogurt or whatever, you can have one in like 30 min. You are also very free by deciding, if your ice Cream should be more fruity/healthy or heavy/creamy. You can skip the cream and just use frozen Berries or fruits and for sweeten it, just use some tablespoon of  pure Maple Sirup. During the last week we tried already quite a lot of recipes, with some very tasty results and some failing, the Grapefruit- Sage Ice Cream could not make it in our Top 2. Today we want to show you our favorites:
A Blueberry- Thyme Ice Cream and a Strawberry- Raspberry- Rhubarb Ice Cream.

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Lets start with the Strawberry- Raspberry- Rhubarb recipe: 

  • 3 Stalks of Rhubarb
  • 300 g Strawberries
  • 300 g Raspberries
  • 375 ml Water
  • 150 g Brown Sugar

Step by Step: 

  1. Take the rhubarb and wash it carefully under the sink, and then chop off the leafs that the stalks could contain. Besides you need to peel off the red skin from stalks, first removing the hard tip of the bottom and then with the help of a knife, grab the think skin and peel it off until you remove it completely. (You have to remove both leafs and skin due the presence of oxalate in the rhubarb which is more present in the leafs than the rest of the plant, but don’t throw it away, because by cooking the skin, you get the red color of the rhubarb!)
  2. Now place the water in a pot altogether with the peels you set aside before and let them simmer until the color have been translated in the cooking water. Remove away the peels and now place it the chopped rhubarb.
  3. I like to chop the stalks in piece I can handle better before. For example to make a confiture, to put in my muesli later etc. So you can always cut it in pieces of 3-4cm long or if they are too wide you can cut them in half! For this recipe you can follow this idea, or to make it quicker, cut them in really small pieces so the cooking process will be shorter.
  4. Simmer the rhubarb and cook until it’s completely soft. Now place in the sugar, strawberries, raspberries and bring this mixture to a boil.
  5. With the help of a hand mixing machine, mix everything together and then sift it. Place it in a metallic bowl covered with plastic film on top of the mixture and put in in the fridge until it’s cold. (A mixture that we let rest in the fridge at least for 24hrs will gain more stabilization and consistency when it has to be worked in the ice cream machine). 
  6. Now place the mixture in the Ice Cream Maker, set the time and active the machine. There’s not a perfect time, each brand works different, posses a different motor, capacity etc. So the best tip is to keep an eye on it always. Our machine has a capacity for half a liter of mixture and it takes between 30-40 min to be ready since the machine is not that awesome!
  7. You know that the mixture is ready when it have been hardened enough to be hold in a spoon without spreading or falling like a pudding. Needs consistency and a body that we will work later in the freezer on -10º or -15ºC.
  8. So pour your mixture in that plastic or metallic and place it in the freezer for at least one hour.
  9. Feel free to enjoy it whenever you want

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*In order to have a creamy and perfect ice cream or sorbet all the time you might need to use some stabilizer that helps this process efficiently! For this same recipe we’ve tried with 50grs of trimoline/inverted sugar that we dissolved in the cooking water when we put all the ingredients in.

For the Blueberry- Thyme Ice Cream: 

  • 300 g Blueberries (we used frozen ones, but you can also use fresh Blueberries)
  • 300 g Water
  • 100 g Maple Sirup
  • One branch of ThymeDSC_0201-side

Step by Step: 

Put the Blueberries in a bowl and tip out the leaves from the branch. Give the water and the Maple Sirup in a pot and heat it up, when it starts boiling, remove it from the stove and pour it over the blueberries, let it rest and soak till the mixture is cooled down, this will take about 15-20 min. Give the cold mixture in a blender or food processor and start blending, you will get a smooth and creamy mixture. Strain it carefully in an other bowl and pour the mixture in the Ice Maker. To have a creamy Ice Cream it will take about 30 min, but better you check after 20 min frequently. Store it in a jar in your freezer, Enjoy!

Iker& Julia

 

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