Dry cream ice cream
Composition / ingredients
3
servings:
Cooking method
1. We dilute the cream with cold milk (in proportions it is best to focus on the information from the manufacturer indicated on the package).
2. Now we start whipping the diluted cream. It is important to start the process at a low speed and gradually increase it. Whisk until dense, stable peaks.
3. We shift the mass into a mold, put it in the freezer for 2.5 hours. When the time passes, the future ice cream needs to be whipped again - this will prevent the crystallization of the mass.
4. We put it in the freezer for the same time, after which we form balls, beautifully arrange them in cremans and decorate to your taste.
Have a nice treat!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dry cream - 567 kcal/100g
- Dry Soy cream - 500 kcal/100g
