Inghetata raw de fructe de padure

3 banane
500-600 grame de fructe de padure
500 ml de lapte de cocos

Un mic secret const a in inghetarea bananelor timp de o ora.

Dupa ce acestea s-au intarit se introduc in blender alaturi de celelalte ingrediente si se
amesteca pana se obtine o pasta cremoasa. Se lasa in congenalator peste noapte si apoi se
poate consuma.

Inghetata
Fructe de padure inghetate
Frisca lichida
Zahar pudra

Inghetata de casa
Ingrediente ( 8 portii)
- o mana de zmeura, proaspata sau congelata
- o mana de capsuni, proaspete sau congelate
- 2 caise
- jumatate de mango
- 300 ml iaurt gras grecesc
- un pic de ghimbir, curatat inainte si maruntit
- frunza de menta proaspata, miere, scortisoara si fructe tale uscate preferate
Mod de preparare
Pas 1. Simplu si rapid, mixeaza toate ingredientele de mai sus intr-un blender.
Pas 2. Apoi adauga crema intr-un recipient de plastic si las-o la congelator pentru cateva
ore. Poate fi servita cu extra iaurt, un pic de miere si nuci sau seminte

Inghetata raw cu cacao foarte simpla

aveti nevoie de 2 banane inghetate peste noapte. Le puneti in mixer si le procesati pana
obtineti o pasta, exact ca inghetata. Acum, adaugati 3 linguri de cacao si 2 linguri de
pudra de roscove

Super inghetata cu forest fruits si catina

2 banane congelate, o cana plina ochi cu fructe de padure congelate si 2 linguri de catina
inghetata

Inghetata raw magnifica din doua ingrediente

ingrediente: banane si cirese. Peste noapte, lasati bananele feliate si ciresele fara samburi
la congelator. A doua zi, puneti bananele si ciresele in mixer. Mixati cu functia pulse
cateva secunde, apoi la viteza foarte mare, pana cand obtineti inghetata. Trebuie sa fie
cremoasa si roz cu picatele, iar gustul este unul cremos si plin de aroma. O puteti pastra
la congelator pentru cateva saptamani
Inghetata de fructe de padure raw
200 250 gr fructe de padure (eu am avut congelate)
200 250 ml lapte de canepa (preferatul meu; l-am pregatit pe loc)
20 30 ml ulei de cocos
un baton de vanilie
150 180 gr nuci macadamia (le-am preferat pentru ca am senzatia ca prin grasimea lor
dau cremozitate inghetatei, dar puteti folosi caju, migdale decojite, brazilia)
150 170 gr sirop de agave (puteti folosi miere, sirop de yacon, extract de stevia)
o lingura de lecitina lichida
un varf de sare Himalaya

Se pun la blender toate lasand la sfarsit uleiul de cocos si lecitina si gata inghetata.

ngheat de fistic
Ingrediente:

500 ml lapte
100 g zahr
6 glbenuuri
200 ml fric lichid
2 linguri past de fistic
esen- vanilie
cteva picturi de colorant

Pentru pasta de fistic:

250 g fistic neprjit

125 g zahr
35 ml ap
60 g fin de migdale
o lingur ulei

Pentru servit:
ment
ciocolat ras
1. Pentru pasta de fistic, fructele uscate se pun la cuptor pentru 15 minute. Apa cu zahrul
se pun pe foc pentru a obine un sirop care se toarn fierbinte peste fisticul copt. Se
amestec rapid i apoi cantitatea de fistic cu restul ingredientelor se pun n robot i se
mixeaz pentru a obine pasta.
2. Pentru ngheat, se pun pe foc laptele i vanilia, iar glbenuurile se freac cu
zahrul. Se toarn laptele peste amestecul de glbenuuri, se aaz pe foc i se amestec
n timp ce se adaug pasta de fistic. Amestecul nu se fierbe.
3. Dupa ce s-a obinut o crem groas, se trage vasul de pe foc, se adaug frica uor
btut si colorantul.
4. Se amestec bine i se d la congelator ase ore. De trei ori, la fiecare 30 de minute, se
scoate ngheata i se amestec pentru a nu se forma ace de ghea. Se servete cu
ciocolat ras i ment.

ngheat cu cafea i nuci

Ingrediente:

250 ml fric lichid

250 ml lapte
150 g zahr
2 glbenuuri
3 linguri cafea
50 g ciocolat neagr

Pentru servit:
alune
castane glasate
fursecuri
1. Se amestec zahrul cu glbenu-urile, apoi peste acestea se toarn laptele u-or
nclzit. Se trece totul ntr-un vas, la foc mic -i se amestec ncontinuu, pna se
ngroa-. Se ia de pe foc -i se las la rcit.
2. ntre timp, se bate fri-ca -i se ncorporeaz apoi n crema de lapte rcorit. Se adaug
-i cafeaua -i se omogenizeaz u-or.
3. Se toarn compoziia ntr-o form i apoi se toarn ciocolata topit n fir subire,
neamestecnd.
4. Se d vasul cu ngheat la congelator pentru patru ore. Se servete cu alune, castane
i fursecuri, dup gust.

Rulad de ngheat
Pentru ngheata de vanilie:

8 glbenuuri
200 g zahr
un litru lapte
o pstaie vanilie

Pentru ngheata de zmeur:

250 g mascarpone
200 g lapte condensat
150 g zmeur
100 g zahr

1. Pentru amestecul de vanilie, laptele cu pstaia de vanilie tiat n dou pe lungime se

pun pe foc.
2. ntre timp, glbenuurile se freac bine cu zahrul pn ce se albesc i apoi se toarn
laptele peste amestecul
de ou. Se amestec i se repune pe foc.
3. Se las la foc mic s fiarb, amestecnd continuu i, cnd a devenit o crem groas, se
trage de pe foc, se strecoar i se las s se rceasc.
4. ntre timp, zmeura cu zahrul i un pic de ap se pun pe foc, se las s dea un clocot i
apoi se paseaz -i se trece printr-o sit, pentru a extrage doar sucul.
5. Apoi, sucul se mixeaz cu mascarpone i laptele.
6. ntr-o tav tapetat cu folie alimentara se pun straturi succesive din cele dou
compoziii i, fr a amesteca, se d tava la congelator pentru patru ore.

Inghetata de menta fara lapte cu bucati de ciocolata

Ingrediente
4

20g menta tocata marunt, 180g ciocolata neagra tocata, 1/4 lingurita sare roz de
Himalaya, 1 lingura esenta menta, 100g zahar, 1 lingurita extract vanilie, 8 galbenusuri,
800ml lapte de cocos
Metoda de preparare
Bate ouale spuma. Adauga zaharul, vanilia, esenta de menta si sarea. Bate cu mixerul
pana cand zaharul se dizolva.
Adauga laptele de cocos si mixeaza pana cand se incorporeaza.
Raceste amestecul timp de 4 ore in frigider inainte sa il pui in masina de inghetata, unde
sa il mixezi timp de 20-25 de minute. La jumatatea timpului adauga bucatile de ciocolata
neagra si frunzele de menta tocate.
Cand inghetata e gata toarna-o intr-un recipient si pune-o la congelator cateva ore.

Inghetata cu aroma de scortisoara

Ingrediente
6 albusuri de ou, 400 ml frisca, 1/2 lingurita de sare, 150 gr zahar, 2 lingurite praf de
scortisoara , 200 ml lapte
Metoda de preparare
Se pune scortisoara intr-o tigaie si se lasa pe aragaz, la foc mic, pana incepe sa se simta
aroma acesteia. Indepartati, repede, tigaia de pe foc pentru a evita sa ardeti scortisoara.
Intr-o craticioara, se incalzesc la foc mediu, laptele, sarea, scortisoara si jumatate din
cantitatea de frisca. Se amesteca in continuu pentru a incorpora scortisoara.
Se bat bine albusurile intr-un bol si se toarna deasupra compozitia, amestecand continuu.
Se pune din nou intrega compozitie pe aragaz, la foc mediu. Se amesteca in continuu
pana cand sosul incepe sa se ingroase (se prinde de spatula/lingura cu care se amesteca).
Umpleti un bol cu bucati de gheata si pune-ti deasupra lui un alt bol. Se toarna crema in
acest bol printr-o sita si se lasa la racit.
Se muta intreaga compozitie intr-o masina de inghetata sau se procedeaza conform
indicatiilor de aici.

Inghetata cu ceai
Ingrediente
150 gr zahar, 4 galbenusuri de ou, un praf de sare, 2-4 pliculete de ceai, 1 cana lapte gras,
2 cani frisca
Metoda de preparare
Se combina intr-o cratita frisca, laptele, o jumatate din cantitatea de zahar, ceaiul si sarea.
Se lasa pe foc mediu, amestecand continuu, pana ce zaharul se dizolva.

Se ia cratita de pe foc, se acopera cu un capac si se lasa 15-20 de minute, pentru a infuza

ceaiul (plicurile de ceai se indeparteaza la finalul celor 15-20 min).
Intre timp, se pregateste intr-un bol, o baite de gheata (o combinatie de cuburi de gheata
si apa rece). Deasupra acestuia se aseaza un alt bol mai mic si o sita.
Se amesteca cele patru galbenusuri intr-un alt bol si se adauga si restul de zahar. Se bat in
continuare, cu telul, pana cand se ingroasa. Se ia o cana din compozitia de frisca si se
toarna peste oua, amestecand continuu.
Se toarna crema cu oua in cratita si se pune pe aragaz la foc mic. Se lasa cca 8-10 minute
(sau pana se ingroasa), amestecand din cand in cand.
Se trece crema prin sita de deasupra bolului cu gheata. Se lasa aproximativ o ora. Cand sa racit complet se pune compozitia in masina de inghetata si se lasa conform
instructiunilor acestuia.

Inghetata cu cacao fara lapte

Ingrediente
60ml sirop de artar, 3 lingurite cacao, 3 banane mici, 370ml lapte de cocos
Metoda de preparare
Amesteca intr-un blender laptele de cocos cu bananele taiate bucati si cele 3 lingurite de
cacao. Paseaza si gusta. Daca vrei sa fie mai dulce adauga treptat siropul de aratr si
amesteca bine.
Pune amestecul in masina pentru inghetata si mixeaza timp de 15 minute. Apoi, toarna
inghetata intr-un recipient cu capac si pune-o la congelator cateva ore

Inghetata cu zmeura fara lapte

Ingrediente
60ml lapte de cocos, 1 lingura goji, 2 linguri nuci macadamia, 80g zmeura congelata, 2
banane mari congelate
Metoda de preparare
Paseaza cu un blender bananele, zmeura, laptele de cocos si nucile macadamia. Adauga
goji si amesteca de cateva ori.
Pune inghetata la congelator pentru 15 minute si e gata de servit

Inghetata de vanilie
Ingrediente
2 pastai de vanilie, 75 gr zahar brun, 4 galbenusuri de ou, 500 ml smantana pentru frisca
Metoda de preparare
Se curata semintele din cele doua pastai de vanilie si se pastreaza pentru a se utiliza mai
tarziu.
Pastaile se adauga intr-o cratita alaturi de smantana. Se pune cratita pe aragaz si se lasa,
pe flacara medie, pana incepe sa fiarba. Se micsoreaza flacara, se adauga zaharul si se
amesteca pana ce acesta se dizolva. Se ia cratita de pe foc.
Se bat cele 4 galbenusuri intr-un bol si se adauga, putin cat putin, crema de vanilie
amestecand continuu.
La final, se adauga si semintele de vanilie si se lasa la racit. Cand crema este racita
complet, se muta vasul in congelator si se lasa timp de cateva ore, pana se intareste.
Poate fi servita in cupe sau pahare, in care se toarna si cafea

Inghetata de ciocolata
Ingrediente
1 lingurita esenta de vanilie sau rom, 3 galbenusuri de ou, 400 ml frisca, 400 ml lapte, 50
gr cacao, 100 gr zahar, 200 gr ciocolata neagra (cel putin 70% cacao)
Metoda de preparare
Se rupe ciocolata in bucati mai mici si se topeste la bain-marie.
Se toarna ciocolata topita intr-o cratita si se pune pe foc la temperatura medie. Se adauga
cacao, jumatate din cantitatea de zahar si 50 de ml de apa fierbinte. Se amesteca totul
foarte bine, pana ce se topeste zaharul.
Dupa ce s-a topit zaharul, se indeparteaza cratita de pe foc si se adauga laptele, restul de
zahar si jumatate din cantitatea de frisca. Trebuie amestecat bine pana se incorporeaza
toate ingredientele.
Da focul mai tare si pune din nou cratita, amestecand din cand in cand, pana ajunge la
punctul de fierbere. Se ia de pe foc.
Intr-un bol, se bat galbenusurile cu un tel si, amestecand continuu, se toarna jumatate din
compozitia de ciocolata. Dupa ce se incorporeaza ouale, se toarna la loc, peste crema de
ciocolata. Se lasa la foc mediu pana ce se subtiaza compozitia.

Se indeparteaza de pe aragaz si se adauga cantitatea de frisca ramasa. Frisca trebuie

pastrata la rece. Astfel, odata adaugata ajuta la stoparea procesului de gatire.
Se trece compozitia printr-o sita (se elimina eventualele cocoloase) si se toarna intr-un
bol. Se accelereaza procesul de racire, asezand bolul pe un pat de gheata. Intre timp, se
adauga si esenta (rom sau vanilie, dupa gust).
Se pune intreaga compozitie intr-o masina de inghetata si se proceseaza conform cu
instructiunile acesteia.
Daca nu aveti masina de inghetata, puteti urma instructiunile de la sorbet de portocale

Sorbet de portocale
Ingrediente
coaja rasa de la 2 portocale, 4 portocale (sucul proaspat stors), 2 linguri lichior de
portocale, 200 gr zahar pudra, 500 ml apa
Metoda de preparare
Se pun intr-o cratita, pe foc mic, apa si zaharul pudra. Se amesteca pana cand se dizolva
zaharul. Se creste flacara si se lasa la fiert 2-3 minute. Se pune siropul deoparte si se lasa
pana ajunge la temperatura camerei.
Dupa racire, se amesteca intr-un bol siropul, coaja de portocala, lichiorul si sucul de
portocale.
Urmatorul pas este diferit in functie de dotarile bucatariei: cu sau fara aparat de facut
inghetata
Var 1 cu aparat
Se introduce compozitia in bolul masinii de inghetata si se amesteca timp de 15 minute.
Var 2 fara aparat
Se introduce intreaga compozitie in frigider si se lasa timp de o ora dupa care se muta in
congelator si se lasa pentru inca o ora. Cu ajutorul unui tel (sau mixer) se amesteca bine
crema pentru a sparge bucatile de gheata formate intre timp. Se introduce din nou la
congelator pentru aproximativ 30 de minute. Se repeta procesul de 2-3 ori pana se obtine
consistenta dorita.
Tips and tricks: Daca te-ai plictisit de cupele de inghetata din casa, poti sa folosesti cojile
de portocala in locul lor

Inghetata cu iaurt, cocos si scortisoara

Ingrediente
40g fulgi cocos , 1 lingurita extract cocos , 1 lingurita scortisoara , 2 linguri lapte de
cocos, 100g zahar fin (sau echivalentul de indulcitor stevia), 360g iaurt (2% grasime)
Metoda de preparare
Amesteca iaurtul cu restul ingredienetelor (mai putin fulgii de cocos) intr-un bol de metal
sau sticla.
Acopera cu folie alimentara de plastic si lasa vasul in congelator cel putin o ora.
Amesteca apoi din 30 in 30 de minute pentru a preveni formarea cristalelor de gheata.
Inainte de ultima amestecare, cand inghetata este aproape gata, adauga si fulgii de cocos.
Lasa la congelator peste noapte

ngheat cu ciocolat i lapte de cocos

Ingrediente

250 g lapte de cocos

200 g fric lichd
200 g ciocolat
2 linguri de fulgi de cocos

Mod de preparare
Se topete ciocolata n frica lichid ntr-un vas la foc mic. Se d apoi la rcit. Se mixeaz
ca s se spumeze i se adaug laptele de cocos inut n prealabil la frigider i fulgii de
cocos. Se amestec bine i se pune ntr-o cutie de plastic ce va merge la congelator.
Se mai scoate din cnd n cnd i se mai amestec.
Se servete cu ciocolat ras i fulgi de cocos. E mai bun dup ce a stat 10 minute la
temperatura camerei.

Inghetata de ciocolata
Ingrediente:
- 500 ml frisca lichida naturala
- 3 linguri cacao amara
- 160 g cicolata amaruie, eu am pus 100 g ciocolata amaruie si restul cu lapte
- 250 ml lapte integral
- 150 g zahar alb
- putina sare

- 5 galbenusuri mari
- 1/2 lingurita extract de vanilie
- conuri pentru servire, obtional
Preparare:
- Amestecati jumatate din cantitatea de frisca lichida cu cacaua. Puneti pe foc si
amestecati usor pana cand cacaua este dizolvata complet.
- Lasati pe foc compozitia sa inceapa sa fiarba, din momentul cand incepe sa fiarba nu o
lasati mai mult de 30 de secunde, amestecati constant.
- Luati de pe foc, adaugati ciocolata tocata marunt si amestecati usor pana cand se
incorporeaza in lichid.
- Incalziti restul de frisca lichida. Turnati-o intr-un bol si lasati-o deoparte.
- Pentru baza inghetatei noastre: intr-o craticioara incalziti laptele cu sarea si zaharul.
- Intr-un bol bateti galbenusurile, adaugati usor amestecul de lapte cu grija sa nu le
coaceti.
- Transferati la loc amestecul in craticioara.
- Puneti craticioara pe foc mediu si amestecati constant pana cand compozitia se ingroasa
si imbraca spatula.
- Adaugati compozitia peste amestecul de ciocolata. Eu am folosit o strecuratoare sa obtin
o compozitie fina si catifelata.
- Acum adaugati si extractul de vanilie.
- Raciti vasul cu inghetata inainte sa-l dati la frigider.
- Lasti cel putin 5 ore la rece compozitia si dupa turnati-o in vasul masinii de inghetata.
- Serviti inghetata in conuri gata cumparate pentru inghetata
Daca nu aveti masina de inghetata, puteti folosi urmatoare metoda:
Preagatiti compozitia de mai sus, respectand toti pasii. Refrigerati un vas lung si putin
adang, de preferinta unul de otel, de genul celui de cozonac si turnati compozitia in el.
Pune-l in congelator pentru 30 de minute.
Scoate-l si amesteca cu o furculita de 2-3 ori prin compozitie. Pune-l inapoi in congelator.
Repeta operatiunea de 4-5 ori. Dupa transfera compozitia intr-un recipient etans si mai
lasa-o la congelator pentru inca 5 ore
Se serveste cu sos de ciocolata sau caramel
ganache de ciocolata
Bine v-am regasit la o noua lectie de gatit! Nu stiu de ce am abandonat acest proiect, dar
cert e ca acum vreau sa-l rescot la lumina si sa va aduc alte lectii de gatit si tips-uri in
bucatarie! Ideea asta mi-a venit acum cativa ani, cand si eu imi doream sa gasesc o astfel
de lectie de gatit undeva. Sa invat retete de baza, pe care le pot dezvolta eu si sa jonglez
cu ele in bucatarie. Practic asta vreau sa fac, sa va ajut pe voi cu sfaturi si retete extrem
de simple, dar care sunt baza in bucatrie. Ca de fiecare data, toate ideiile noi mi le notez.

10

Dar astept si de la voi propuneri si retete pe care vreti sa le vedeti aici, la aceasta sectiune.
Nu sunt experta in bucatarie, nu am facut nicio scoala, doar am experimentat mult in
bucatarie, am stricat multe ingrediente si numai eu stiu cat m-am enervat pana cand am
ajuns la rezultatul dorit.
Astazi va invat cum sa faceti ganache-ul de ciocolata perfect! Este reteta de baza, dar este
foarte versatil si practic puteti jongla cu el si il puteti folosi la foarte multe deserturi.
Sos caramel
Avem nevoie de:
- 150 g zahar alb fin
- 200 ml smantana de gatit
Cum se face:
Intr-o cratita topiti la foc mic zaharul. Folositi o spatula de silicon, e foarte utila, zaharul
se dezlipeste cu usurinta de ea. Cand zaharul s-a topit si capata o culoare aurie, atentie sa
nu-l ardeti, turnati smantana lichida, in timp ce amestecati cu spatula. In momentul cand
turnati smantana, zaharul topit se v-a intari, dar nu va faceti probleme, amestecati
continuu, la foc mic, pana se formeaza un sos dens si cremos.
Turnati sosul caramel intr-un borcan si gata! Ati facut in casa un sos caramel delicios! Il
puteti aromatiza cu vanilie sau il lasati asa ca atare!
Il pastrati la rece.

Inghetata cu lapte de cocos si sofran

160ml smantana groasa, eu am folosit de 12% grasine, 250ml lapte de cocos ( se gaseste
la Mega Image sau la Sellgross), 60 gr zahar brun, 2 linguri de miere de albine si o
lingurita plina de sofran
am pus toate ingredientele intr-un vas pe foc c-am vreo 10 min apoi am lasat compozitia
sa se raceasca. Aveti grija sa amestecati din cand in cand pentru a nu se prinde de
craticioara..Sa observati ca la inceput compozitia este alba, dar datorita sofranului care
fierbe incet in laptele si smantana devine galbui-crem o culoare foarte frumoasa
Apoi am pus toata acesta compozitie in masina de inghetata, daca voi nu aveti nu-i nimic
se toarna intr-o caserola si se pune la frigider cel putin 2-3 ore
Cat am lasat inghetata in aparat la facut am luat 2 caise mari, le-am taiat in jumatate am
scos samburii, am pus pe foc intr-o tigaie o felie de un impreuna cu o lingura mare de
miere de albine
Au sfarait cate 2 minute pe fiecare parte am mai adaugat 2 linguri cogniac si gata.

11

Inghetata cu afine si cocos

Ingrediente:
Compozitie cocos:

150 gr caju hidratat 8 h in apa rece

40 gr banane congelate (cantitate neta-deja curatate)
3-4 linguri zeama lamaie
40 ml lapte cocos
25 gr pulpa nuca de cocos (pulpa ramasa dupa ce am facut lapte de cocos)
50 gr crema/smantana de cocos
65 gr ulei cocos topit la bain marie pana in 40 grade Celsius
25 gr miere de salcam sau dupa gust

Compozitie afine:

150 gr caju hidratat 8 h in apa rece

100 gr afine congelate
40 ml lapte din orez si migdale
60 gr ulei cocos
35 gr miere de salcam sau dupa gust

Metoda pregatire inghetata cu afine si cocos:

1. Am pus caju la hidratat in apa rece iar dupa 8 ore l-am clatit in mai multe ape.
2. Pentru a congela bananele, am curatat bananele de coaja, le-am taiat de 1 cm
grosime , le-am stropit cu zeama de lamaie si le-am pus intr-o punga in
congelator.
3. Pentru a obtine compozitia de cocos am pus in robot caju-ul hidratat, bananele
congelate, laptele de cocos, pulpa de cocos, crema/smatana de cocos si am mixat
la viteza mare. Compozitia va fi una foarte densa si este nevoie sa folositi o
spatula pentru a o da jos de pe peretii vasului.
4. Daca aveti un robot mai putin performant, adaugati ingredientele pe rand.
5. Am adaugat uleiul de cocos, mierea si am mixat pana cand am obtinut o crema
usor fluida si fina.
6. Gustati din compozitie pentru a vedea daca doriti mai dulce.
7. Compozitia obtinuta am pus-o intr-un castron si am trecut la compozitia de afine.
8. Pentru a face compozitia de afine, am pus in cuva robotului: caju hidratat, afine si
laptele din orez si migdale si am mixat la viteza mare. Folositi spatula daca e
nevoie pentru a curata peretii vasului.
9. Am adaugat uleiul de cocos si mierea si am mixat din nou la viteza mare, pana
cand am obtinut o crema fina si fluida.
10. Din compozitiile de cocos si afine am luat cu lingura si am pus in forme de
silicon, jucandu-ma putin cu culorile.

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11. Formele de silicon le-am pus la congelator pana cand s-a intarit bine inghetata,
astfel incat sa-mi permita sa o scot din forma fara sa se rupa.
12. Dupa ce am scos inghetata din forme am pastrat-o in frigider (4-5 grade Celsius)
atat cat am putut Este o inghetata cremosa, fina si parfumata

Inghetata de cafea cu sirop de curmale fara lactoza

Ingrediente:

300 gr banane (cantitate neta-fara coaja)

2 linguri zeama lamaie
10 gr cafea instant bio din orz sau dupa gust
20 gr ulei cocos
sirop curmale pentru topping
cacao nibs pentru topping

Metoda pregatire inghetata de cafea cu sirop de curmale fara lactoza:

1. Am curatat bananele de coaja, le-am taiat rondele de 1 cm grosime, le-am stropit
cu zeama de lamaie si le-am pus intr-o punga la congelator.
2. Dupa ce au inghetat, le-am scos si le-am pus in robot impreuna cu cafeaua instant
din orz si am procesat pana cand am obinut o crema fina.
3. Daca aveti un robot mai putin puternic, lasati bananele 15 minute inainte de a le
pune in robot si eventual puneti-le in doua transe in robot.
4. Dupa ce am obtinut crema fina, am adaugat uleiul de cocos si l-am incorporat.
5. Eu nu am mai pus indulcitor, insa gustati si vedeti daca este pe placul vostru.
6. Inghetata obtinuta se poate manca ca atare sau se poate pune intr-o caserola si sa o
mai lasati aproximativ 2 ore la congelor. Atentie, sa nu inghete! O tineti doar cat
sa va permita sa formati mingiute de inghetata.
7. Deasupra am pus sirop de curmale si cacao raw

ngheat din lapte de cocos

Timpi de preparare

Timp de preparare: 3 min

Gata in: 3

Ingrediente

1 cutie de lapte de cocos

150-2oo g fructe congelate

13

Preparare
Cu un ingredient principal la baz i fructe la alegerea ta, obii o ngheat super
rapid, sntoas i gustoas. Perfect pentru cei care vor s serveasc un desert
delicios, sntos i uor. Dac ai copii mici, poi face mpreun cu ei i pentru ei
aceast ngheat, schimbnd fructele din compoziie dup chef.
ine cutia de lapte de cocos la frigider peste noapte. Acesta este un pas extrem de
important, deoarece ajut ca ngheata rezultat s aib o structur mai cremoas. Pune
tot coninutul cutiei n blender. Pune fructele congelate deasupra (noi am folosit fructe de
pdure). Dac punei fructe proaspete, adugai i nite ghea deasupra. Putei aduga
miere sau sirop de arar dac dorii un rezultat mai dulce, dar e ndeajuns de dulce i aa.
Amestec totul la vitez mare, cam jumtate de minut. Nu depii cele 30 de secunde cu
mult, deoarece v va iei un smoothie, nu o ngheat

INGHETATA DE DULCE DE LECHE

Ingrediente (pentru cca 1 litru)
- 450ml de lapte cu 3.5% grasime
- 250ml smantana dulce, lichida (eu am folosit Dorna cu 35% grasime)
- 400ml dulce de leche (exact cat se obtine dintr-o cutie standard de lapte
condensat)
- 1/2 lingurita de esenta de vanilie
- 1 varf de cutit de sare
- optional: bucatele de nuci sau alune prajite sau caramelizate, bucatele de
ciocolata, etc
Preparare (40 min + 2-3 ore de racire + 2-3 ore de congelare)
- pregatiti cantitatea de dulce de leche necesara conform indicatiilor de aici
- incalziti laptele impreuna cu smantana lichida si sarea pana la punctul de
fierbere, apoi opriti focul si adaugati toata cantitatea de dulce de leche,
amestecand constant pana ce acesta se dizolva complet (optional, puteti merge pe
varianta Mihaelei, care a topit doar jumatate din cantitatea de dulce de leche si a
pastrat cealalta jumatate pentru a fi adaugata la final, direct in inghetata, sa se
simta mai bine in compozitie)
- raciti mixul in baie de apa rece cu gheata, adaugati esenta de vanilie (daca o
adaugati la inceput exista riscul sa se evapore din cauza caldurii) si apoi mai
lasati-l la racit in frigider cateva ore, de preferabil peste noapte
- congelati mixul in masina de inghetata conform instructiunilor, adaugand spre
final restul de dulce de leche (daca l-ati pastrat separat) sau nucile, ciocolata, etc
- serviti-o imediat (sub forma soft) sau dupa cateva ore de stat la congelator, ca sa
se intareasca suficient pentru a fi luata cu scoop-ul.

SAU

14

Reteta este pentru masina de inghetata, si asigurati-va ca ati tinut bolul in congelator cel putin 15 ore
sau mai mult inainte sa faceti inghetata.
Ingrediente:
1 cana frisca lichida neindulcita
2 cani de lapte integral
1/2 lingurita extract de vanilie
1 1/2 cani de dulce de leche
3/4 cana - 1 cana nuci coapte tocate mare*
* Pentru a coace nucile introduceti-le pentru 10 minute in cuptorul incins la 200 de grade Celsius (400
Fahrenheit).
Se incalzeste laptele si frisca lichida intr-o craticioara pana cand incepe sa fiarba. Se opreste focul, si se
adauga aprox jumatate din cantitatea de dulce de leche (sau puteti sa o adaugati pe toata odata). Se
mesteca cu telul pana se topeste, apoi se incorporeaza si vanilia. Se lasa sa se raceasca, apoi se da la
frigider intre 20 de minute - o ora.
Se toarna compozitia rece in bolul pentru masina de inghetata si se mixeaza in masina dupa cate minute
sunt necesare dupa instructiunile masinii (20-25 minute). Cand inghetata este gata, se poate pune restul
de dulce de leche (in cazul in care nu l-ati pus pe tot de la inceput) si nucile tocate, si se mesteca putin.
Se pune in containere de plastic in congelator, se lasa 1 ora - doua inainte de servire (depinde de cat de
rece a fost compozitia si cat de rece a fost bolul masinii de inghetata).

Dulce de leche sau "dulceata de lapte"

Ingrediente: 1 cutie (sau 2) de lapte condensat (nu evaporat)
Se incinge cuptorul la 220 grade Celsius (425 Fahrenheit). Se pune laptele condensat intr-un vas (de
sticla)termorezistent (o tava de placinte), nu foarte inalt si se acopera bine cu o folie de aluminiu. Se
pune vasul intr-o tava mare care poate tine apa si se toarna apa calda in tava mare pana cand ajunge
aproximativ la jumatatea vasului de sticla. Se baga in cuptorul incins pentru 1 ora si un sfert, verificand
si adaugand apa in cazul in care scade. Se scoate si se lasa sa se racoreasca, apoi se bate cu un tel ca sa
se amestece si sa devina fina.
Se pastreaza la frigider si se poate re-incalzi inainte de folosire, mie mi-a placut foarte mult rece. Am
uitat sa adaug cateva graunte de sare de mare inainte de a baga la cuptor, dar sigur o sa incerc asta data
viitoare.

Inghetata de cheesecake cu affine

Ingrediente:
230 gr (un pachet de 8 oz) crema de branza Philadelphia
1 lamaie (coaja rasa)
1 cup (240 gr) smantana
1/4 cup (60 ml) lapte
1/4 cup (60 ml) frisca lichida neindulcita
2/3 cup (130 gr) zahar
un praf de sare
Se taie branza in bucatele mai mici. In blender sau robot se pun crema de branza, coaja rasa de lamaie,
smantana, laptele, frisca lichida, zaharul si sarea si se mixeaza pana cand totul este o crema. Se raceste
bine in frigider apoi se da prin masina de inghetata conform instructiunilor masinii (20 - 25 min).
Pentru sosul de afine:
2 cups (225 gr) afine, proaspete sau congelate
1/4 cup (50 gr) zahar

15

1
1
1
2

1/2 lingurite amidon

lingura de apa rece
lingura zeama de lamaie proaspat stoarsa
linguri lichior (optional, lichior de fructe: protocale, zmeura)

Se pun intr-o craticioara pe foc afinele si zaharul pana cand incep sa se inmoaie si sa isi lase lichid. Se
amesteca amidonul cu apa si zeama de lamaie asa incat sa fie un amestec uniform, apoi se pune
mestecand in continuu peste afine. Se aduce la fierbere, se reduce focul si se fierbe 1 minut. Se opreste
focul si se adauga lichiorul in cazul in care folositi. Se lasa sa se raceasca.
Dupa ce inghetata a fost inghetata in masina, eu am pus in vasul care a mers in congelator un strat de
inghetata, unul de sos, apoi iar inghetata, si iar sos, pentru a avea urmele de fruct in poza. Puteti servi
inghetata cu sosul deasupra, si pastrati sosul in frigider. Scoateti inghetata din congelator cam 5 minute
inainte de servire.

Inghetata cu mango
Ingrediente:
2 oua
1/2 cana zahar (120 gr)
praf de sare
1 1/2 cani lapte integral (370 ml)
1 cana frisca lichida (250 ml)
esenta de vanilie
1 mango, curatat de coaja si sambure, si facut piuresau orice alt fruct
prajiturele amaretti pentru servit (optional)
Echipament special: masina de inghetata.
Se bat ouale cu zaharul, pana cand devin cremoase si zaharul este topit. Se adauga sarea.
Intre timp, se pune laptele intr-o cratita mica pe foc. Cand laptele incepe sa fiarba, se opreste focul, si
se toarna incet laptele in amestecul cu oua, batand in continuu.
Cand tot laptele este incorporat, se pune toata compozitia inapoi in cratita, pe foc mic, amestecandu-se
continuu (nu este timp de spalat vase, am aflat din proprie experienta:)).
Se amesteca constant cu lingura de lemn (cam 7-8 minute), pana cand compozitia se ingroasa si se
"prinde" de dosul lingurii (se poate testa daca se "prinde": trage o linie cu degetul pe dosul lingurii,
trebuie sa fie vizibila). Se opreste focul si se lasa sa se raceasca putin.
Se adauga frisca lichida si vanilia, si se lasa la frigider pana cand s-a racit complet.
In masina de inghetata se toarna compozitia si piureul de mango, si se ingheata dupa instructiunile
masinii. Mie mi-au trebuit 20 minute, timp in care compozitia aproape s-a dublat in volum.
Se serveste cu prajiturele amaretti sfaramate deasupra. Sau cu nuci. Sau simpla!

INGHETATA DE CIOCOLATA CU BANANE

Ingrediente (pentru cca 18 cupe / 6 pers)

16

- 200ml de lapte integral (puteti folosi si lapte de cocos sau lapte de soia)
- 200ml de Baileys (sau alt lichior cremos, gen Kahlua, Amarula, Tia Maria,
Sheridan's, Carolans, etc)
- 40ml de tarie (rom negru sau orice alt alcool tare si preferabil aromat; eu am
folosit Jack Daniel's)
- 150g de ciocolata (eu am folosit ciocolata de gatit, atat neagra cat si alba, cu
rezultate excelente de fiecare data)
- 2.5 - 3 banane (in functie de marime; conteaza sa fie cat mai coapte)
Preparare (5 min + 4-5 ore de congelare)
- topiti ciocolata (rupta in bucati mici) in lapte (eu am pus-o cca 2 min intr-un bol
mic la microunde, dar se poate topi si in bain marie sau chiar lasata pe
calorifer :))
- taiati marunt bananele, puneti-le intr-un bol mai mare si adaugati peste ele
lichiorul, taria si ciocolata topita in lapte si apoi pasati bine amestecul cu un
blender vertical sau cu un robot de bucatarie
- turnati amestecul lichefiat intr-o casoleta de plastic cu capac si introduceti-o la
congelator pentru 4-5 ore
- serviti-o simpla sau cu topping de ciocolata rasa, de frisca sau de sirop caramel
(hint: in cazul in care inghetata este prea tare - unele congelatoare racesc mai
rapid si mai puternic decat altele - scoateti-o din congelator cu 10-15 minute
inainte de a o servi)

FROZEN YOGURT DE VISINE

Ingrediente (pentru cca 750ml)
- 450-500g visine (cat mai coapte si mai zemoase)
- 150g de zahar
- 240ml iaurt gras (eu am folosit Cedra din lapte de oaie si bivolita de la Napolact,
dar merge si un iaurt tip grecesc, cremos sa fie)
- 1/2 lingurita de esenta de migdale
Preparare (40 min + 2 ore de racire + 2-3 ore de congelare)
- spalati visinele si curatati-le de codite si de samburi si apoi puneti-le impreuna
cu zaharul intr-o cratita, la foc mare
- asteptati sa dea un clocot (in caz ca va intrebati ce sa dea in clocot, don't worry,
visinele vor lasa multa zeama aproape imediat :)), apoi reduceti focul la mediu si
lasati visinele sa fiarba usor cam 5 min, amestecand constant, sa iasa cat mai
multa zeama din ele si sa se inmoaie bine- raciti amestecul de visine (eu am lasat
cratita cateva minute direct in chiuveta umpluta pe jumatate cu apa rece si niste
cuburi de gheata) apoi transferati-l in blender impreuna cu iaurtul si cu esenta de
migdale si pasati totul cam 1-2 min- transferati mixul rezultat intr-o casoleta cu
capac si raciti-l bine in frigider pentru min 2 ore (sau, preferabil, peste noapte) si
apoi congelati-l (conform instructiunilor) in masina de inghetata
17

NOTA: puteti sa faceti aceasta reteta si daca nu aveti masina de inghetata,

doar ca va trebui sa bagati casoleta la congelator si sa o scoateti din ora in ora
si sa o mai amestecati cu mixerul de mana, cat sa se sparga cristalele de gheata
si sa va iasa un frozen yogurt cremos la final
- serviti-l imediat cum l-ati scos din masina de inghetata (daca va place inghetata
soft) sau mai lasati-l inca 2-3 ore la congelator (daca vreti sa-l serviti sub forma
de scoops)

SORBET DE GRAPEFRUITS ROZ SI CAMPARI

Ingrediente (pentru cca 1 litru)
- sucul proaspat stors din 5-6 grapefruits roz (cca 750-800ml)
- 150g de zahar
- 60ml de Campari
Preparare (40 min + 2-3 ore de racire + 2-3 ore de congelare)
- stoarceti sucul din grapefruits si apoi strecurati-l, sa nu scape cumva vreun
sambure care sa va strice feng shui-ul sorbetului :)
- incalziti intr-o cratita 250ml de suc impreuna cu zaharul, amestecand constant
pana ce acesta se dizolva complet (3-4 min)
- adaugati si restul de suc, amestecati bine si apoi raciti mixul in baie de apa rece
cu gheata
- adaugati cei 60ml de Campari, transferati mixul intr-o casoleta cu capac si
lasati-o in frigider la racit cateva ore (preferabil peste noapte)
- congelati mixul in masina de inghetata (va dura cca 40 min, din cauza
alcoolului) si apoi mai lasati-l cateva ore in congelator, sa se intareasca si sa-l
puteti lua cu scoop-ul.
- serviti-l simplu sau, de ce nu, sub forma de float (adica un scoop de sorbet
aruncat elegant intr-un pahar de Campari Orange sau de prosecco :))

SORBET DE ZMEURA SI VIN ROS

Ingrediente (pt cca 1 litru de sorbet):
- 500g de zmeura cat mai coapta (inca se mai gaseste pe la piata, asa ca nu ratati
ocazia)
- 500ml de vin ros, de prefreinta demisec sau sec (eu am folosit Terra Romana si
s-a potrivit perfect cu zmeura)
- 150g zahar
- 2 linguri de zeama de lamaie sau lime
Preparare (10 min + 1 ore de racire + 30 min de congelare)
- spalati zmeura intr-o sita (usor, sa n-o zdrobiti si sa pierdeti sucul prin
chiuveta) apoi pasati-o in blender sau cu mixerul vertical pana se transforma in
pulpa
- strecurati pulpa prin sita deasa ca sa o separati de seminte (acest pas nu e
neaparat necesar, doar ca eu unul prefer sorbetul cat mai fin, fara seminte prin
el) si amestecati-o cu zeama de lamaie sau lime
18

- intre timp turnati vinul intr-o cratita, adaugati zaharul si dati la foc mediu pana
ce acesta se dizolva si apoi mai lasati 2-3 min la foc mic sa bolboroseasca usor
- amestecati intr-un bol piureul de zmeura cu vinul, raciti bine amestecul (mai
intai la baie de gheata, si apoi la frigider, min 1 ora, dar sa tineti cont ca e cu atat
mai bine cu cat e mai rece)
- congelati in masina de inghetata pt cca 30 min (deoarece contine si alcool,
amestecul se va ingheta mai greu si va trebui lasat min 2 ore la congelator dupa
ce e scos din masina, cat sa se intareasca bine)
- pentru un efect artistic, serviti-l in pahare de vin, eventual alaturi de cateva
boabe de zmeura proaspata sau de niste boabe de struguri :)
SORBET DE PEPENE ROSU (CU SAMBURI DE CIOCOLATA)
Ingrediente (pentru cca 1 litru de sorbet)
- 750ml de suc de pepene rosu (se obtine dintr-o bucata de cca 1.5kg de pepene,
cat mai dulce dat la blender si prin sita)
- 100g de zahar
- 1 lingura de suc de lime (eu am folosit un suc de lime 100% natural, la sticluta
de plastic, de la Mega Image)
- 1 - 2 linguri de vodka sau de rom alb (optional; eu am folosit rom alb)
- 1 pinch de sare
- 1-2 linguri de chipsuri de ciocolata (de la Metro sau Real; eu am folosit chipsuri
de ciocolata belgiana Callebaut pe care le-am primit cadou de la Monica, prilej cu
care vreau sa-i multumesc din nou :))
Preparare (10 min + 25 de min in masina de inghetata)
- taiati pepenele in bucati si curatati-l de seminte, apoi pasati-l in blender
impreuna cu celelalte ingrediente (mai putin chipsurile de ciocolata)
- strecurati prin sita deasa sucul obtinut (o sa descoperiti astfel si cele cateva
seminte care v-au scapat cand l-ati curatat :)) si congelati-l apoi in masina de
inghetata pentru cca 20-25 de min (ca fapt divers, am constatat ca acest sorbet a
inghetat cel mai repede dintre toate cele pe care le-am facut pana acum)
- cu 5 min inainte de terminarea timpului de congelare adaugati chipsurile de
ciocolata, dupa care transferati sorbetul la congelator pentru cca 2 ore, ca sa se
intareasca mai bine, si apoi serviti-l stropit cu putina zeama de lime

19

Vietnamese Coffee Ice Cream {Eggless} The Perfect Scoop - David Lebovitz.
Ingrediente
600gm lapte condensat indulcit
375ml cafea filtru tare, rece {sau espresso}
125ml smantana
1 lingurita cafea macinata- (ness) (ground dark roast coffee)
Instructions
1. toate ingredientele se amesteca pana se omogenizeaza.
2. Chill thoroughly and freeze in your ice cream maker according to the
manufacturers instructions
3. Thermomix: Once blended, freeze the mixture in silicon/ice cube trays for 6-8
hours or overnight. Then turn into bowl of Thermomix and process at Speed 10
for 1 minute, scraping sides with TM spatula, until smooth. Transfer to freezer
safe bowl. Serve immediately else freeze.

Ingredients:
1 (14-ounce/400 g) can evaporated milk
1 (14-ounce/400 g) can sweetened condensed milk
1 1/2 cups (355 ml) heavy cream
2 ounces (60 g) coffee beans, ground (see note above)
Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
Generous pinch of fine-grain sea salt
TOPPINGS: Fine ground coffee, sea salt, store-bought caramel
Here is Davids original ingredients list:

1.5 cups (600 g) sweetened condensed milk

1.5 cups (375 ml) brewed espresso or very dark coffee
.5 cup (125 ml) half and half
Big pinch of finely ground dark roast coffee

Here are the ingredients for my version:

cup sweetened condensed milk

.5 cup of espresso or dark coffee
1 cup heavy cream
1 cups whole milk

20

Big pinch of finely ground dark roast coffee

Both recipes make around a quart of ice cream. So which one should you make? In a
word Davids is more intense and much sweeter. Mine is less sweet, still strongly coffee
flavored and is easier to scoop after a night in the freezer. A big trade off between the
two is fat for sugar. Davids tastes more like real Vietnamese coffee. Of course I hope
you play more with these proportions on your own and let me know about it below in the
comments.

Instructions
1.
2.
3.
4.

Combine all the ingredients.

Pre-Chill the mixture as needed.
Freeze in your ice cream maker according to the manufacturers instructions.
Store in a freezer proof container/s. A layer of cling wrap pressed into the top of
the ice cream will prevent ice build up on the surface of your ice cream

Pre-chilling an Ice Cream Mix

Directions:
Combine the evaporated milk, condensed milk, cream, coffee, vanilla, and salt in a
saucepan set over medium heat. Cook, whisking often, until the mixture begins to steam.
Remove from the heat and let steep for 20 minutes.
Using a fine-meshed strainer or a coffee filter, strain the liquid into a bowl. Cover and
chill for at least 3 hours, but preferably overnight. Freeze according to your ice cream
makers directions.
To serve, top the Vietnamese Coffee Ice Cream with a pinch of ground coffee, caramel
and a pinch of sea salt.
It is a standard practice when making ice cream to pre-chill the mix before adding it to an
ice cream maker to freeze. There are a few reasons for this.
1. The faster an ice cream freezes the smaller the ice crystals will be. Tiny ice
crystals translate to smooth ice cream without a noticeable grain, or worse, big,
very noticeable pieces of ice.
2. Immediately pre-chilling a mix after taking it off the stove stops it from
continuing to cook. This is particularly important for egg custards, for which
those extra few minutes of being hot might mean the difference between ice
cream or scrambled eggs.

21

3. With freezer canister style ice cream machines you dont have any choice but to
pre-chill the mix to as close to freezing as possible. If the ice cream mix isnt
really cold you run the risk of ending up with a cold ice cream soup.
4. Pre-chilling for hours potentially allows the ingredients to combine more
completely and taste better.
Well, except for number 3 I think all these reasons can be taken with a large grain of salt.
Not that there isnt any truth to them but that you can make perfectly delicious ice cream
with no or minimal pre-freezing. Lets review our options.

Skip Pre-Chilling
With my Simac Il Gelataio built-in compressor ice cream maker I often go from stove to
ice cream maker with no pre-chilling and have not had any problems with either egg
custards over cooking or ice crystals ruining the resulting smoothness of the ice cream.
Every model ice cream maker is different of course so you will have to experiment with
yours to see if you can do the same thing. Remember you can not do this with a freezer
canister style maker.

Ice Bath Pre-Chilling

Unless you are unlucky enough to have a canister machine with a canister that is starting
to get tired or needs a mix to be close to freezing in temperature to work; pre-chilling as
Im about to describe is the best bet for most situations.
1. Create an ice bath in a large bowl. If you dont have access to a lot of ice you can
accomplish sort of the same thing by filling your sink with the coldest water you
can. In this case the Ziploc bag method works the best.
2. Pour your mix into either a large Ziploc bag (Thank you Jeni Bauer) or a bowl
preferably with a water-tight lid. Immerse the container in the ice bath. If you
dont have a water-tight bowl rest it on the ice as deeply as you can.
3. Stir contents occasionally to help it dissipate the heat.
4. With a Ziploc bag your mix will be cold in about 20 minutes. With a bowl of ice it
will take around 30 minutes.
5. Pour into your ice cream maker. If using a Ziploc bag it is a little easier to cut off
one of the bottom corners to release the mix.

Refrigerator Pre-Chilling
This is the old fashioned, standard way of pre-chilling an ice cream mix and it will take at
least 4 hours to end up with a cold mix. It does have some of advantages if you are in no
hurry to make ice cream. For one thing its very easy. Just pour your mix in a bowl from
the hot saucepan. Cover the bowl and place it in your fridge. It also has the advantage of
allowing the ingredients in the mix to bond together more completely. If you want to
maximize this effect, you can refrigerate the mix overnight. I am of the opinion this will
improve the taste of your ice cream marginally if at all but I might be wrong.
22

Freezer Pre-Chilling
For some reason no one seems to recommend pre-chilling a bowl of mix directly in your
freezer. Im not sure why. Unlike the set and forget refrigerator method you would have
to keep an eye on it and stir pretty regularly to prevent the mix from actually freezing
(think big bad ice crystals). The use of a good instant read thermometer would be useful
for this. One would think you would be able to cut the pre-chill time to between 30
minutes and an hour using this method. An experiment worth trying.
A freezer can also be helpful if you own a very temperamental canister ice cream maker.
After getting your mix cold in the refrigerate, move it into the freezer for 20 30 minutes
before you are ready to make it. If you have a thermometer you want the mix to be within
a few degrees either side of freezing 32 F /0 C before moving it into your ice cream
maker.
Chocolate Sherbet
About 3 cups (3/4l)

2 cups (500ml) milk (whole, low, or non-fat)

1/2 cup (100g) sugar
pinch of salt
1/2 cup (50g) unsweetened cocoa powder
4 ounces (115g) bittersweet or semisweet chocolate, chopped
1/4 teaspoon vanilla extract
optional: 2 tablespoons coffee-flavored liqueur, such as Kahlu

1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa
powder.
2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30
seconds.
3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur,
if using. Stir in the other half of the milk.
4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.
5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturers
instructions.
Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to
use one that can be boiled.
Avocado-Coconut Ice Cream
Makes about 1 quart (1l)

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Adapted from Absolutely Avocados by Gaby Dalkin

For those avoiding dairy, use additional coconut milk in place of the heavy
cream.

2 ripe Hass avocados (1-pound, 450g)

1 can coconut milk (14 ounces, 400g)
1/2 cup (125ml) heavy cream
1/2 cup (100g) sugar
1/2 - 1 teaspoon rum
pinch of salt
a squeeze of fresh lime juice

Toasted coconut, for garnish

1. Halve the avocados and remove the pit. Scoop out the flesh and put it in a
blender or the bowl of a food processor.
2. Add the coconut milk, heavy cream, sugar, rum, salt, and lime juice, and
puree until completely smooth. Chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturers
instructions. Serve scoops garnished with toasted coconut
Ricotta Ice Cream with Candied Fruit and Pistachios
About 1 quart (1l)

You dont need to use pistachios and other nuts can be swapped out, including
lightly toasted chopped almonds or hazelnuts. Some chopped chocolate can be
mixed in to the just-churned ice cream as well, and some might like to add a few
drops of orange flower water or a splash of orange liqueur to the base, prior to
churning. Or you can leave it as is; its great served with cherry compote or fresh
berries.
Id mentioned that originally Id made a pine nut brittle for the ice cream, but
since the price of pine nuts is very high right now, I thought Id offer an
alternative. If you want to make the brittle and use that, instead of the
pistachios, caramelize 1/2 cup (100g) of sugar, and mix in an equal amount of
lightly toasted pine nuts. (Avoid Chinese pine nuts.) Stir them together, then
spread the mixture on a lightly oiled baking sheet or marble counter. When cool,
break the brittle into little pieces with a chefs knife or food processor and fold
into just-churned ice cream along with the candied fruit.

For the custard

1 cup (250ml) half-and-half or heavy cream
1/2 cup (100g) sugar

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pinch of salt
5 large egg yolks
1/4 cup (80g) honey
2 cups (500ml) whole-milk ricotta cheese
optional: 1 teaspoon grappa or kirsch
1 teaspoon freshly squeezed lemon juice
For mixing in

1/4 cup (40g) finely diced candied lemon, orange, or citron

1/4 cup (40g) coarsely chopped shelled pistachios (untoasted, or very
lightly toasted)

1. Warm the half-and-half or cream with the sugar and salt in a small saucepan.
2. In a medium bowl, whisk together the egg yolks.
3. Make an ice bath by nesting a metal or glass bowl in a larger bowl thats
partially filled with ice and some water. Set a mesh strainer over the top.
4. When the half-and-half mixture is very warm, gradually add it to the yolks,
stirring constantly with a whisk as you pour (to avoid scrambling the eggs).
Scrape the mixture back into the saucepan and cook over medium heat, stirring
constantly with a heatproof spatula, just until the custard thickens and coats the
spatula. (Do not boil.)
5. Immediately strain the custard into the bowl in the ice bath and stir until cool.
6. Pour the custard into a blender and add the honey, ricotta, and grappa or
kirsch (if using). Puree in the blender until the mixture is very smooth, about 30
seconds. Pour the mixture into a container, cover, and chill thoroughly.
7. Add the lemon juice, then churn the ice cream in your ice cream maker
according to the manufacturers instructions. When done, stir in the candied
citrus and nuts, and transfer to a container. Cover, and store in the freezer until
ready to serve.
No-egg version: Blend 2 cups (500ml) ricotta with 1 cup (250ml) whole milk
(or you can use half-and-half or heavy cream, for a creamier texture) with 1/2
cup (100g) sugar, 1/4 cup (80 honey) and 1 teaspoon of grappa of kirsch. Chill
thoroughly, then add 1 teaspoon fresh lemon juice, and freeze in your ice cream
maker, according to the manufacturers instructions. Fold in 1/4 cup/40g (each)
candied fruit and pistachios when removing the churned from the machine. Note
that this version will become quite firm after spending some time in the freezer.
If you make it in advance, plan on removing it from the freezer at least 10
minutes before serving it
Chocolate Ice Cream

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About 1 quart (1l)

Adapted from Jenis Splendid Ice Creams at Home by Jenni Britton Bauer
(Artisan)
Jeni Bauer calls this The milkiest chocolate ice cream because she likes milk
chocolate and unlike bitter, dark chocolate ice cream, this ice cream does indeed
taste like a bar of fine milk chocolate. It has a pleasant sweetness and a
consistency as smooth as Swiss chocolate.
Youll notice this recipe doesnt call for eggs, which makes it suitable for people
who are avoiding eggs for various dietary reasons. For best results, sift the cocoa
powder to remove any lumps and use good chocolate, one in the range of 55 to
70% cocoa solids.
There a note at the end of the recipe, which includes a variation I chanced upon
that you might want to consider.

1 cup (250 ml) whole milk

4 teaspoons corn starch
1 cup (250 ml) heavy cream
1 cup (250 ml) evaporated milk (unsweetened condensed milk)
2/3 cup (130 gr) sugar
2 tablespoons (60 gr) light corn syrup
1/3 cup (35 gr) unsweetened cocoa powder, natural or Dutch-process
3 ounces (85 gr) bittersweet or semisweet chocolate, chopped
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract or 1 teaspoon chocolate extract

1. Making a slurry by mixing a few tablespoons of the milk with the corn starch
in a small bowl, until smooth.
2. In a 4-quart (4l) saucepan, heat the rest of the milk, cream, evaporated milk,
sugar, and corn syrup. When the mixture comes to a moderate boil, whisk in the
cocoa powder, then let it cook at a modest boil for 4 minutes.
3. After four minutes, whisk in the corn starch slurry then continue to cook for
one minute, stirring constantly with a spatula, until slightly thickened.
4. Remove from heat and add the chopped chocolate and salt, stirring until the
chocolate is completely melted and the mixture is smooth. Stir in the vanilla or
chocolate extract.
5. Transfer the ice cream mixture into a zip-top plastic bag then submerge the
bag into a bowl filled with ice, and let sit until cool, about 30 minutes. (If
necessary, add more ice during the cooling period.)

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6. Remove the bag from the ice bath and wipe off any excess water. Pour the
mixture into the canister of an ice cream maker, then freeze according to the
manufacturers instructions.

Note: After I made this recipe the first time with 1/4 cup (60 ml) of heavy
cream, I discovered that there is a typo in the book (which invariably happens),
and it actually should be the amount I printed above. Although this affected the
yield, I think less cream actually makes for a stronger-flavored, denser ice
cream, which reminded me of real Italian gelato. I wasnt sure which would be
best to present for readers. But since in Jeni encourages experimentation in her
book, I realized I did a little of my own. If you want to try it with just 1/4 cup
(60 ml) cream, you might like it as much as I did. But Id reduce the sugar to
1/2 cup (100 gr) the next time.
Vanilla Ice Cream
About 1 quart (1l)
Adapted from The Perfect Scoop (Ten Speed Press)
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard,
substitute half-and-half for the heavy cream, realizing that the final texture
wont be as rich or as smooth as if using cream.

1 cup (250ml) whole milk

A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the
vanilla bean into the milk with a paring knife, then add the bean pod to the milk.
Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a
larger bowl partially filled with ice and water. Set a strainer over the top of the
smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then
gradually pour some of the milk into the yolks, whisking constantly as you pour.
Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heatresistant spatula, until the custard thickens enough to coat the spatula.

27

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the
vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker
according to the manufacturers instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar.
That sugar can be used for baking and, of course, for future ice cream making

Pistachio Gelato
About 3 cups (3/4 liter)

2 cups ( liter) whole milk

1/3 cup (65 gr) sugar
2 tablespoons (16 gr) cornstarch (also known as corn flour)
7 ounces (200 gr) Bronte pistachio paste (see Note)
a few drops of lemon or orange juice

1. Make a slurry by mixing the 1/4 cup of the milk with the cornstarch, mixing
until the starch is dissolved and the mixture is smooth.
2. Heat the rest of the milk in a medium-sized saucepan with the sugar.
3. When it almost starts to boil, stir in the cornstarch mixture and cook at gentle
simmer for 3 minutes, stirring constantly.
4. Remove from heat, scrape into a bowl, and chill thoroughly, preferably
overnight.
5. Once chilled, whisk in the pistachio paste and just a few drops of citrus juice
until smooth.
6. Freeze the gelato in your ice cream machine according to the manufacturers
instructions.
Note: Bronte Crema di Pistacchio is made in Sicily and you can read more
about their pistachio harvesting here. When buying pistachio paste, look for one
thats at least 40% pistachios. And if ordering online, dont confuse it with a
liquore called Crema di Pistacchio di Bronte, which is a drink
Agave-Sweetened Chocolate Ice Cream
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook
rather quickly. You can either use a flame-tamer or cook the custard in bain-

28

marie, a bowl set over a pan of simmering water, to avoid overcooking if youve
never made a custard before. And because I dont like washing dishes, I use the
same saucepan for cooking the custard that I used for dissolving and blooming
the cocoa powder, I simply scrape it as clean as possible and use it again for
making the custard.
If you would like to reduce the quantity of agave nectar here, you can cut the
amount to cup (120 ml) if you wish.

10 tablespoons (155 ml) agave nectar

2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt

1. In a small saucepan, warm the agave syrup with the unsweetened chocolate
over the lowest heat possible, stirring constantly, until the chocolate is melted.
Remove from heat and transfer mixtures to a large bowl. Set aside.
2. In a medium saucepan, add 1 cups (375 ml) of the half-and-half and whisk
in the cocoa powder. Cook over moderate heat until the mixture begins to
bubble, then simmer for 30 seconds, whisking frequently, making sure to break
up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolateagave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on
the heat, and when warm, slowly pour the warm half-and-half into the yolks
whisking constantly, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes
steamy and thickens. If using an instant-read thermometer, it should read about
170F degrees. (76C).
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once its not super hot, whiz the
mixture in a blender for ten seconds until its smooth and velvety. (Never blend
very hot liquids in a blender since it creates a hot vortex and can cause the liquid
to blast out of the top.)
8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker
according to the manufacturers instructions.

White Chocolate And Fresh Ginger Ice Cream with Nectarine

and Cherry Compote

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4-6 Servings
Is there anything better than warm fruit, slightly-sweetened, topped with a
scoop of ice cream melting on top or alongside? The creamy-sweet taste of white
chocolate pairs marvelously with the piquant bite of fresh ginger. Just enough to
serve as a pleasant contrast.
White Chocolate and Fresh Ginger Ice Cream
About 1 quart (1 liter)

3-inch piece (2 to 2 1/2 ounces) fresh ginger, unpeeled

2/3 cup (130 g) sugar
1 cup (250 ml) whole milk
1 cup plus 1 cup heavy cream (500 ml, total)
8 ounces (230 g) white chocolate, finely chopped
5 large egg yolks

1. Slice the ginger thinly, cover it with water in a medium saucepan, bring to a
boil, and cook for 2 minutes. Drain away the water but return the blanched
ginger to the pan. Add the sugar, the milk and 1 cup of heavy cream to the
saucepan and re-warm the mixture.
Cover and steep for at least an hour, or until you are satisfied with the ginger
flavor.
2. Put the chopped white chocolate in a large bowl.
3. In a separate bowl, whisk together the egg yolks, then gradually add some of
the ginger-infused cream mixture, whisking constantly as you pour in the warm
cream. Pour the warmed egg yolks back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heatresistant spatula until the custard thickens enough to coat the spatula. Strain the
custard into the white chocolate, and stir until the chocolate is completely
melted. Discard the ginger. Add the remaining 1 cup of heavy cream and chill
thoroughly. You can set the bowl over an ice bath to speed it up.
5. Chill mixture thoroughly, then freeze in your ice cream maker according to the
manufacturers instructions.

Nectarine and Cherry Compote

Four to Six Servings
I prefer my fruit less-sweetened, but you can add the larger amount of sugar if
you like. If you dont have a vanilla bean, just add a few drops of vanilla extract.

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4 nectarines
1 pound (450 g) fresh cherries, stemmed and pitted
1/2 vanilla bean, split lengthwise
4 to 6 tablespoons sugar
optional: 2 tablespoons rum or kirsch
Preheat the oven to 375 degrees (190 C).
1. Split the nectarines in half and pluck out the pits. Put them in a 2-quart
baking dish with the cherries. Scrape the vanilla seeds into the fruit.
2. Mix in the sugar and rum or kirsch, if using.
3. Turn the nectarines so theyre cut side down, arranging them in an even layer
with the cherries and tuck the vanilla bean underneath.
4. Bake uncovered for 45 minutes to 1 hour, opening the oven door twice during
baking so you can jostle the baking dish to encourage the juices to flow. The fruit
is done when a sharp paring knife easily pierces the nectarines.
5. Remove from oven and serve warm, or at room temperature with a nice scoop
of the White Chocolate and Fresh Ginger Ice Cream.
Storage: The compote can be refrigerated for up to 3 days.
Salted Butter Caramel Ice Cream
One generous quart (liter)
I know Im sounding like a broken record, but be sure to use good salt. I use
fleur de sel, but if you dont have it, a mild-tasting sea salt will do in a pinch,
such as Maldon, fine gray salt, or kosher salt. Dont use ordinary fine table salt;
its far too harsh.
Because of the caramel in this ice cream, once churned and frozen, itll remain
nice & creamy (as shown in the photo.) To make it firmer, crank up your freezer
a bit or store it in a shallow pan.
For the caramel praline (mix-in)
cup (100 gr) sugar
teaspoon sea salt, such as fleur de sel
For the ice cream custard

2 cups (500 ml) whole milk, divided

1 cups (300 gr) sugar

31

4 tablespoons (60 gr) salted butter

scant teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
teaspoon vanilla extract

1. To make the caramel praline, spread the cup (100 gr) of sugar in an even
layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan.
Line a baking sheet with a silicone baking mat or brush it sparingly with
unflavored oil.
2. Heat the sugar over moderate heat until the edges begin to melt. Use a
heatproof utensil to gently stir the liquefied sugar from the bottom and edges
towards the center, stirring, until all the sugar is dissolved. (Or most of itthere
may be some lumps, which will melt later.)

Continue to cook stirring infrequently until the caramel starts smoking and
begins to smell like its just about to burn. It wont take long.
3. Without hesitation, sprinkle in the teaspoon salt without stirring (dont even
pause to scratch your nose), then pour the caramel onto the prepared baking
sheet and lift up the baking sheet immediately, tilting and swirling it almost
vertically to encourage the caramel to form as thin a layer as possible. Set aside
to harden and cool.
4. To make the ice cream, make an ice bath by filling a large bowl about a third
full with ice cubes and adding a cup or so of water so theyre floating. Nest a
smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of
the milk into the inner bowl, and rest a mesh strainer on top of it.
5. Spread 1 cups (300 gr) sugar in the saucepan in an even layer. Cook over
moderate heat, until caramelized, using the same method described in Step #2.
6. Once caramelized, remove from heat and stir in the butter and salt, until
butter is melted, then gradually whisk in the cream, stirring as you go.

The caramel may harden and seize, but return it to the heat and continue to stir
over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the
milk.
7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel
mixture over the yolks, stirring constantly. Scrape the warmed yolks back into
the saucepan and cook the custard using a heatproof utensil, stirring constantly
(scraping the bottom as you stir) until the mixture thickens. If using an instantread thermometer, it should read 160-170 F (71-77 C).

32

8. Pour the custard through the strainer into the milk set over the ice bath, add
the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at
least 8 hours or until thoroughly chilled.
9. Freeze the mixture in your ice cream maker according to the manufacturers
instructions.
10. While the ice cream is churning, crumble the hardened caramel praline into
very little bits, about the size of very large confetti (about -inch, or 1 cm). I
use a mortar and pestle, although you can make your own kind of music using
your hands or a rolling pin.
11. Once your caramel ice cream is churned, quickly stir in the crushed caramel,
then chill in the freezer until firm.
Note: As the ice cream sits, the little bits of caramel may liquefy and get runny
and gooey, which is what theyre intended to do.
Variations: Add some strong liquid espresso (or instant espresso powder) to the
custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice
Cream.
Other options might be some of the mix-ins in The Perfect Scoop, like gooey
Dark Chocolate Truffles, crackly chocolate Straciatella, or Oatmeal Praline folded
in at the last minute.
This is also excellent served with warm Mocha Sauce (page 166), although its
also excellent melting over sauted apples or alongside a wedge of apple pie or
tarte Tatin for a caramel double-whammy.

33